Equipment
Ingredients
Chicken and Marinade
- 500 g chicken breast, cut into 2.5cm cubes
- 15 ml soy sauce
- 8 g cornstarch
Sweet and Sour Sauce
- 120 ml pineapple juice
- 60 ml rice vinegar
- 60 g ketchup
- 45 g light brown sugar, packed
- 30 ml soy sauce
- 8 g cornstarch
Stir-Fry Components
- 30 ml vegetable oil
- 150 g red bell pepper, cut into 2.5cm squares
- 150 g green bell pepper, cut into 2.5cm squares
- 225 g canned water chestnuts, drained and sliced
- 3 garlic, minced
- 10 g ginger, minced
Nutrition (per serving)
Method
In a mixing bowl, combine the diced chicken breast, 15ml soy sauce, and 8g cornstarch. Toss until the chicken is evenly coated. Set aside to marinate for 10 minutes. Wash your hands and thoroughly sanitize any surfaces that come into contact with raw poultry.
In a separate bowl, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, remaining 30ml soy sauce, and remaining 8g cornstarch until the sugar is dissolved and the liquid is smooth.
Heat 15ml of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer and sear for 4 to 5 minutes, turning occasionally, until golden brown and the internal temperature reaches 74°C/165°F.
Add the remaining 15ml of vegetable oil to the skillet along with the red bell pepper, green bell pepper, minced garlic, and minced ginger. Sauté for 2 to 3 minutes until the peppers are brightly colored and aromatic.
Give the sweet and sour sauce mixture a quick stir to lift any settled cornstarch, then pour it into the wok. Add the sliced water chestnuts. Bring the liquid to a boil and simmer for 1 to 2 minutes, tossing continuously until the sauce is thick, glossy, and evenly coats the chicken and vegetables. Serve immediately.
Chef's Notes
- Velveting the chicken with a light coating of cornstarch and soy sauce not only seasons the meat but creates a protective barrier that keeps it tender during high-heat stir-frying.
- Always prepare a mise en place for stir-fry dishes. The cooking process moves extremely quickly, and having your sauce pre-mixed and vegetables pre-chopped prevents burning.
- Drain the canned water chestnuts thoroughly and pat them dry with a paper towel. Excess moisture introduced at the end of cooking will dilute the perfectly balanced sweet and sour sauce.
- For an extra layer of flavor, try toasting the minced ginger and garlic for just 15 seconds in the hot oil before adding the bell peppers to release their volatile aromatic compounds.
Storage
Refrigerator: 3 days — Store in an airtight container. The bell peppers will lose some crunch over time.
Reheating: Reheat in a skillet over medium heat until warmed through, or microwave on high in 1-minute bursts, stirring in between.
