Go Back
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1 cup bell peppers (red, yellow, and green), diced - 1 cup pineapple chunks (fresh or canned) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1/4 cup soy sauce - 1/4 cup rice vinegar - 1/4 cup ketchup - 2 tablespoons brown sugar - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - 2 tablespoons vegetable oil - Salt and pepper to taste - Cooked rice or quinoa, for serving You can swap chicken thighs for chicken breast if you prefer. For a lighter dish, use tofu instead of chicken. If you do not have bell peppers, use zucchini or snap peas. Canned pineapple works well, but fresh adds a great taste. For gluten-free options, choose tamari instead of soy sauce. To cut sugar, use honey or a sugar substitute. When choosing chicken, look for bright pink meat without any smell. Fresh bell peppers should feel firm and have shiny skin. For onions, pick ones that are dry and free from spots. In garlic, choose bulbs that are solid and plump. Pineapple should smell sweet and have a slight give to the touch. Start by heating the vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the bite-sized chicken pieces. Sprinkle with salt and pepper. Cook the chicken for about 5 to 7 minutes. It should turn golden brown and be cooked through. Once done, remove the chicken from the skillet and set it aside on a plate. In the same skillet, toss in the chopped onion, diced bell peppers, and minced garlic. Sauté these for about 3 to 4 minutes. You want them to soften a bit but still hold their shape. Next, stir in the grated ginger and pineapple chunks. Cook for another 2 minutes to blend the flavors well. Grab a small bowl and whisk together the soy sauce, rice vinegar, ketchup, and brown sugar. Make sure the ingredients mix well. Pour this sauce mixture into the skillet with your vegetables. Bring it to a slight boil. Once it starts to bubble, add the cornstarch mixed with water. Stir continuously for about 2 minutes until the sauce thickens. Now, return the cooked chicken to the skillet. Toss everything together to coat the chicken in the sweet and sour sauce. Let it cook for an additional 2 to 3 minutes. This ensures everything is heated through. Adjust the seasoning with more salt, pepper, or brown sugar if needed. Serve your Sweet and Sour Chicken Fakeout over fluffy rice or quinoa. Enjoy your flavorful delight! For the best texture in your Sweet and Sour Chicken Fakeout, use boneless chicken thighs. They stay juicy and tender during cooking. Cut them into even-sized pieces. This helps them cook uniformly. When you fry the chicken, let it brown well. This adds a nice crispiness. Don’t overcrowd the skillet. Cook in batches if needed to ensure even cooking. To boost the flavor, use fresh ingredients. Fresh pineapple gives a bright taste. You can also try adding a splash of orange juice. This adds a sweet twist. If you like heat, add a pinch of red pepper flakes or a dash of hot sauce. This gives your dish a spicy kick. Adjust the brown sugar based on your taste. You can always add more for a sweeter sauce. One common mistake is overcooking the chicken. This makes it dry and tough. Keep an eye on the cooking time. Another mistake is not tasting the sauce. Always taste and adjust the seasonings. You might need more salt or sugar. Lastly, don’t skip the cornstarch mixture. It thickens the sauce and makes it cling to the chicken and veggies. This creates a perfect bite every time. {{image_2}} You can easily make a vegetarian version of Sweet and Sour Chicken Fakeout. Swap the chicken with tofu or tempeh. Both options soak up the sauce well. Use firm tofu for the best texture. Cut it into bite-sized cubes and pan-fry until golden. This adds a nice crunch. You can also add more vegetables like broccoli or snap peas. They add great color and flavor. If you want to mix things up, try other proteins. Shrimp is a quick-cooking option. Just add it for the last few minutes of cooking. You can also use pork or beef. Cut them into small pieces. Cook them until they are browned. Then follow the rest of the recipe as usual. Each protein gives a unique taste. Feel free to play with the sauce. Instead of ketchup, try sweet chili sauce for an extra kick. You can also add some orange juice for a fruity twist. If you like heat, add some chili flakes or hot sauce. For a smoky flavor, a bit of smoked paprika works well. Adjust these flavors to suit your taste. To keep your Sweet and Sour Chicken Fakeout fresh, place leftovers in an airtight container. This helps prevent spills and keeps the flavors intact. Store the dish in the fridge for up to three days. Always let it cool down before sealing it up. This way, you avoid steam buildup, which can make your meal soggy. When you're ready to enjoy your leftovers, you can reheat them easily. You have two great options: the stovetop or the microwave. For the stovetop, heat a skillet over medium heat. Add a splash of water or broth to help steam the dish. Stir it gently until it's warm. If you prefer the microwave, place your portion in a microwave-safe bowl. Cover it with a damp paper towel. Heat it for one minute, then stir. Continue heating in 30-second bursts until hot. If you want to save your Sweet and Sour Chicken for later, freezing is a smart choice. First, let the dish cool completely. Then, transfer it to a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. You can freeze the meal for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat using the stovetop or microwave as mentioned earlier. This way, you’ll always have a tasty meal on hand! Yes, you can easily make this recipe gluten-free. Simply swap regular soy sauce for gluten-free soy sauce. You can also use tamari, which is a gluten-free option. Ensure that all other ingredients, like rice vinegar and cornstarch, are gluten-free as well. With these simple changes, you can enjoy Sweet and Sour Chicken Fakeout without gluten. To adjust the sweetness level, you have a few options. If you want it sweeter, add more brown sugar or ketchup. Start with one extra tablespoon and taste it. If you find it too sweet, add a splash more rice vinegar. This will help balance the flavors. Always taste as you go to find your perfect mix. Sweet and Sour Chicken Fakeout goes well with many sides. Here are some great options: - Fluffy rice or quinoa - Steamed broccoli or snap peas - Fried rice with peas and carrots - A fresh salad with cucumbers and lettuce - Crispy spring rolls These sides add color and flavor, making your meal more delightful. Enjoy mixing and matching to find your favorite combo! This blog post covered key ingredients for Sweet and Sour Chicken Fakeout, including substitutions and tips for freshness. I shared step-by-step cooking methods, tricks for the best texture, and flavor tips to avoid common mistakes. We explored tasty variations and proper storage info for leftovers. In summary, cooking can be fun and easy. With these tips, you can create a dish everyone will love. Happy cooking!

Sweet and Sour Chicken Fakeout

Craving takeout? Try this Sweet and Sour Chicken Fakeout recipe for a delicious homemade alternative! With juicy chicken thighs, vibrant bell peppers, and sweet pineapple, this dish is bursting with flavor. Ready in just 30 minutes, it's perfect for a quick weeknight dinner. Discover how to bring the taste of your favorite Chinese meal to your kitchen and impress your family. Click through for the full recipe and make dining at home a treat!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup bell peppers (red, yellow, and green), diced

1 cup pineapple chunks (fresh or canned)

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup ketchup

2 tablespoons brown sugar

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

2 tablespoons vegetable oil

Salt and pepper to taste

Cooked rice or quinoa, for serving

Instructions
 

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

    In the same skillet, add the onion, bell peppers, and garlic. Sauté for about 3-4 minutes until the vegetables are slightly softened.

      Stir in the grated ginger and pineapple chunks, cooking for another 2 minutes to allow the flavors to meld.

        In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, and brown sugar until well combined.

          Pour the sauce mixture into the skillet with the vegetables and bring to a slight boil.

            Once boiling, add the cornstarch mixture, stirring continuously until the sauce thickens, about 2 minutes.

              Return the cooked chicken to the skillet, tossing to coat with the sweet and sour sauce. Let it cook together for an additional 2-3 minutes to ensure everything is heated through.

                Taste and adjust seasoning with additional salt, pepper, or brown sugar as preferred.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the Sweet and Sour Chicken over a bed of fluffy rice or quinoa, garnished with sesame seeds and fresh cilantro for an extra pop of color.