Picture a vibrant dish sizzling on your stove, the sweet aroma of pineapple mingling with the savory notes of garlic and soy sauce.
Sweet and Sour Chicken Chili isn’t only a breeze to whip up, but it also wraps you in a warm, satisfying embrace with each bite.
Watch as simple ingredients transform into a colorful, flavor-packed delight that’s both comforting and exciting.
Let’s bring this delicious creation to life together!
Kitchen Tools Required
- 1 large skillet
- 1 sharp knife
- 1 cutting board
- 1 mixing bowl
- 1 wooden spoon
- 1 measuring cup set
- 1 can opener
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup bell peppers, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 15-ounce can diced tomatoes
- 1/2 cup pineapple chunks
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Sweet and Sour Chicken Chili, follow the timeline below:
- Preparation: 20 minutes
- 0-2 minutes: Gather and organize all equipment and ingredients.
- 2-7 minutes: Cube the chicken and season with salt and pepper.
- 7-12 minutes: Dice the bell peppers, onion, and mince the garlic.
- 12-15 minutes: Open the can of diced tomatoes and measure out pineapple chunks.
- 15-20 minutes: Mix sweet chili sauce, soy sauce, and cornstarch in a bowl.
- Cooking: 30 minutes
- 20-27 minutes: Heat olive oil in a skillet, add chicken, and cook until browned and cooked through (5-7 minutes).
- 27-30 minutes: Remove chicken and set aside.
- 30-33 minutes: Sauté bell peppers, onion, and garlic in the skillet until softened (3-4 minutes).
- 33-34 minutes: Return chicken to the skillet and add diced tomatoes and pineapple chunks.
- 34-37 minutes: Pour the prepared sauce mixture into the skillet and stir to combine.
- 37-47 minutes: Reduce heat to low and let the mixture simmer for 10 minutes.
- Resting: 5 minutes
- 47-52 minutes: Remove from heat and let the dish rest.
- Finishing:
- 52 minutes onward: Garnish with chopped cilantro and serve.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large skillet over medium heat.
Add cubed chicken to the skillet and season with salt and pepper.
Cook chicken until browned and cooked through, about 5-7 minutes.
Remove chicken from the skillet and set aside.
In the same skillet, add diced bell peppers, onion, and minced garlic.
Sauté vegetables until they’re softened, about 3-4 minutes.
Return chicken to the skillet and add diced tomatoes and pineapple chunks.
In a mixing bowl, combine sweet chili sauce, soy sauce, and cornstarch.
Pour the sauce mixture into the skillet and stir to combine.
Reduce heat to low and let the mixture simmer for 10 minutes.
Remove from heat and let the dish rest for 5 minutes.
Garnish with chopped cilantro before serving.
Serving Tips
- Steamed Rice: A classic pairing that helps absorb the flavorful sauce and balances the sweet and sour notes.
- Quinoa: A nutritious alternative to rice that adds a nutty flavor and extra protein to the meal.
- Lettuce Cups: Serve the chili in crisp lettuce leaves for a fresh, low-carb option that adds a satisfying crunch.
- Naan Bread: Use soft naan to scoop up the chili, adding a warm and chewy texture to the dish.
- Couscous: Quick to prepare and light, couscous complements the dish without overpowering its flavors.
Storage
Store Sweet and Sour Chicken Chili in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions for up to 3 months.
Freezing
To freeze Sweet and Sour Chicken Chili, cool completely.
Transfer to airtight containers, leaving space for expansion.
Store in the freezer for up to three months.
Thaw in the refrigerator before reheating.
Reheating
When reheating Sweet and Sour Chicken Chili, use a skillet over medium heat.
Stir occasionally.
Alternatively, microwave in a covered dish.
Stir occasionally to guarantee even heating.
Final Thoughts
Sweet and Sour Chicken Chili is a delightful fusion dish that combines savory and tangy flavors.
With a prep time of just 20 minutes and a cook time of 30 minutes, it’s a perfect option for a quick and satisfying meal.
The combination of chicken, bell peppers, onion, garlic, tomatoes, and pineapple creates a harmonious blend of textures and tastes.
The sweet chili sauce and soy sauce add depth and richness to the dish, while the cilantro garnish provides a fresh finish.
Adjust the sweetness or spiciness to your preference for a personalized touch.
Enjoy this dish with family and friends for a flavorful dining experience.
Frequently Asked Questions
Can I Use Canned Chicken Instead of Fresh?
You can swap fresh chicken for canned. Drain it well, then add it during the simmering stage. It’ll save time, but expect a softer texture. Adjust seasoning to enhance flavor as canned meat can be bland.
Is There a Vegetarian Alternative to Chicken?
You can swap chicken with hearty chickpeas or tofu for a vegetarian twist. These plant-based proteins soak up flavors beautifully, offering a delightful texture and taste that’ll dance on your palate and keep you craving more.
What Side Dishes Pair Well With This Chili?
You’re looking for perfect pairings? Try serving it with fragrant jasmine rice, crispy spring rolls, or a fresh cucumber salad. These sides enhance the chili’s flavors, creating a delightful culinary journey on your palate. Enjoy!
Can I Make This Dish in a Slow Cooker?
Absolutely, you can transform this dish for a slow cooker! Sear the chicken first, then layer all ingredients in the cooker. Let it meld flavors on low for 4-6 hours. Enjoy the aromatic fusion simmering all day!
How Can I Make It Gluten-Free?
Swap soy sauce with tamari or coconut aminos for a gluten-free twist. Verify your sweet chili sauce and cornstarch are certified gluten-free. You’ll create an enticing, harmonious fusion while maintaining all those vibrant flavors and textures.
Sweet and Sour Chicken Chili
Equipment
- 1 large skillet
- 1 sharp knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Wooden spoon
- 1 measuring cup set
- 1 can opener
Ingredients
- 2 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts cubed
- 1 cup bell peppers diced
- 1 cup onion diced
- 2 clove garlic minced
- 15 ounce diced tomatoes
- 1/2 cup pineapple chunks
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add cubed chicken to the skillet and season with salt and pepper.
- Cook chicken until browned and cooked through, about 5-7 minutes.
- Remove chicken from the skillet and set aside.
- In the same skillet, add diced bell peppers, onion, and minced garlic.
- Sauté vegetables until they are softened, about 3-4 minutes.
- Return chicken to the skillet and add diced tomatoes and pineapple chunks.
- In a mixing bowl, combine sweet chili sauce, soy sauce, and cornstarch.
- Pour the sauce mixture into the skillet and stir to combine.
- Reduce heat to low and let the mixture simmer for 10 minutes.
- Remove from heat and let the dish rest for 5 minutes.
- Garnish with chopped cilantro before serving.
Notes
