Thai Sweet and Sour Chicken with Pineapple Recipe
This Thai sweet and sour chicken is a cousin of the well-known Chinese dish, but with a distinct Thai twist: lime, fish sauce, and fresh coriander give it lightness and aroma. Ideal for a quick weekday dinner – colorful, fragrant, and so good you’ll want to eat it straight from the pan before it reaches the plate.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Sweet
Sour
Salty
Umami
Fresh
Warming
Filling
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
3
Ingredients
- chicken breast - 400 g
- canned pineapple chunks - 200 g
- bell pepper czerwona - 1 pieces
- onion - 1 pieces
- garlic - 2 cloves
- oil roślinny - 2 tablespoons
- fish sauce rybny - 1.5 tablespoons
- soy sauce sojowy - 1 tablespoon
- brown sugar brązowy - 1.5 tablespoons
- rice vinegar ryżowy - 1.5 tablespoons
- lime juice - 1 tablespoon
- cornstarch - 1 tablespoon
- water - 80 ml
- fresh chili pepper - 0.5 pieces
- fresh coriander - 2 tablespoons
- rice jaśminowy ugotowany
Main Ingredient:
chicken
Preparation
- Cut the chicken into thin strips. In a small bowl, mix 1 tablespoon of soy sauce with 0.5 tablespoon of cornstarch, add the chicken, mix well, and set aside for 10 minutes.
- In a mug, mix the water, 2 tablespoons of juice from the canned pineapple, fish sauce, rice vinegar, brown sugar, lime juice, and the remaining 0.5 tablespoon of cornstarch. Stir until there are no lumps.
- Heat the oil in a large frying pan or wok over medium-high heat. Add the chicken and fry for 5–7 minutes, stirring often, until the meat turns white and lightly browned. Transfer to a plate.
- In the same pan, add the onion and bell pepper. Fry for 3–4 minutes, stirring, until they soften but are still slightly crisp.
- Add the garlic and, if using, chili. Fry for about 30 seconds, until you can clearly smell the garlic, but do not let it brown.
- Add the pineapple and fry for 1–2 minutes, stirring.
- Pour in the prepared sauce, stir thoroughly, and cook for 2–3 minutes until the sauce thickens and starts to bubble gently.
- Return the chicken to the pan, mix it with the sauce and vegetables. Cook for another 2–3 minutes until the chicken is fully cooked and the sauce is thick and glossy. Taste and, if needed, season with a little more fish sauce or sugar.
- Serve the hot chicken over cooked jasmine rice, sprinkled with fresh coriander.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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