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SWEET & SOUR CHICKEN (NO-FRY VERSION)

Serves: 2 adults for lunch

SHOPPING LIST

  • 2 chicken breasts (about 400g/14oz total)
  • 1 can (400g) pineapple chunks in juice
  • 2 bell peppers (paprika) - red or yellow preferred
  • 1/4 cup (60ml) rice vinegar (rýžový ocet) - or white vinegar + pinch sugar
  • 1/4 cup (50g) brown sugar (packed)
  • 2 tablespoons (30ml) ketchup
  • 1 tablespoon (15ml) cornstarch (kukuřičný škrob/maizena)
  • 2 tablespoons (30ml) vegetable oil
  • 1/2 teaspoon (2.5ml) table salt
  • Black pepper to taste
  • Cooked rice for serving

Equipment Needed

  • Large stainless steel pan or skillet
  • Small bowl for sauce mixture
  • Whisk or fork
  • Sharp knife
  • Cutting board
  • Can opener
  • Measuring cups and spoons

INSTRUCTIONS

Step 1 - Prep ingredients:

  • Cut 2 chicken breasts into uniform 1-inch (2.5cm) chunks - aim for 20-24 pieces total
  • Open 1 can (400g) pineapple, drain juice into measuring cup (you need 1/2 cup/120ml juice)
  • Cut 2 bell peppers (paprika) into 1-inch (2.5cm) squares, removing seeds and white parts
  • Measure all sauce ingredients

Step 2 - Cook chicken:

  • Season 400g chicken chunks with 1/2 teaspoon (2.5ml) table salt and black pepper
  • Heat 2 tablespoons (30ml) oil in large stainless steel pan over medium-high heat
  • When oil shimmers, add 400g chicken pieces in single layer (don't overcrowd)
  • Cook 3-4 minutes without moving until golden brown on bottom
  • Turn pieces and cook another 3-4 minutes until golden and cooked through (internal temp 74°C/165°F)
  • Transfer cooked 400g chicken to clean plate, set aside

Step 3 - Make sauce mixture:

  • In small bowl, whisk together until completely smooth:
  • 1/2 cup (120ml) reserved pineapple juice
  • 1/4 cup (60ml) rice vinegar (rýžový ocet)
  • 1/4 cup (50g) brown sugar (packed)
  • 2 tablespoons (30ml) ketchup
  • 1 tablespoon (15ml) cornstarch (kukuřičný škrob)
  • Whisk vigorously to dissolve all cornstarch - no lumps should remain

Step 4 - Cook vegetables and finish:

  • In same pan (don't clean), add 2 diced bell peppers (paprika) over medium heat
  • Cook 3 minutes, stirring occasionally, until peppers are slightly softened but still crisp
  • Add drained pineapple chunks to pan, cook 1 minute
  • Give sauce mixture one more stir, then pour into pan
  • Bring to boil while stirring constantly - sauce will bubble vigorously
  • Cook exactly 2 minutes while stirring - sauce will thicken and become glossy
  • Return 400g cooked chicken to pan
  • Toss everything together for 30 seconds until chicken is well coated
  • Taste and adjust seasoning with salt and pepper if needed

Step 5 - Serve:

  • Serve immediately over hot cooked rice
  • The sauce should be glossy and coat the 400g chicken and vegetables

NOTES

  • If sauce is too thick, add 1-2 tablespoons pineapple juice
  • If too thin, cook 30 seconds longer
  • Serve immediately - sauce will continue to thicken as it cools
  • Stainless steel pan perfect - no reaction with vinegar or pineapple acid