Healthy Sweet and Sour Chicken with Fresh Vegetables
This healthy sweet and sour chicken combines succulent chicken thighs with crunchy vegetables in a quick sweet and sour sauce. Enjoy a delicious, low sugar alternative to takeout with this easy homemade sweet and sour chicken recipe!
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized chunks
- 3 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp grated fresh ginger
- 1 red bell pepper chopped
- 1 small yellow onion, chopped
- 1 large carrot, julienned
- Chopped scallion and sesame seeds, for garnish
- 2 tsp low-sodium soy sauce
- 1 tsp rice wine
- 1/2 tsp sea salt
- 1/4 tsp sesame oil
- 1/2 cup rice vinegar
- 1/2 cup raw honey
- 1/3 cup ketchup
- 2 tsp low-sodium soy sauce
Instructions
- In a large bowl, whisk together the marinade ingredients (soy sauce, rice wine, sea salt, sesame oil), and coat the chicken pieces. Let them marinate for 30 minutes (or up to 8 hours for stronger flavor).
- Prepare the sweet and sour sauce by mixing vinegar, honey, ketchup, and soy sauce in a jar or whisking in a bowl until smooth. Set aside.
- Heat a skillet or wok over medium-high heat and add 1-2 tbsp of olive oil. Once hot, cook the chicken in batches until golden brown and cooked through (3-5 minutes per batch). Remove and set aside.
- In the same skillet, add another tablespoon of oil and toss in your vegetables. Stir-fry until softened but still crisp (about 5 minutes).
- Return the chicken to the skillet, add the prepared sweet and sour sauce, and toss everything gently to coat. Let the mixture simmer for 2-3 minutes so the sauce thickens slightly.
- Remove from heat, garnish with scallions and sesame seeds, and serve warm with your favorite side—rice, noodles, or on its own!
Notes
Leftovers keep well in the fridge for up to 3 days—reheat gently to prevent drying out.