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Chinese Sun Chicken

★★★★★ 4.9 (12 reviews)

This flavorful dish combines tender chicken with a savory blend of soy sauce, ginger, and garlic for a deliciously comforting meal. It’s quick to prepare and perfect for a cozy dinner any night of the week.

◷40 minTotal Time

♜4Servings

▥MediumDifficulty

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Instructions

Saut Chicken and Veggies

Start by heating some oil in a wok or a large skillet over medium-high heat. Once the oil is hot, add the chicken and carrots and cook them together, stirring occasionally, until the chicken is cooked through and the carrots are tender—this should take about 5 minutes. Next, toss in the garlic and ginger, cooking everything for another minute until fragrant. Add the shallots and bell pepper, and give it all a quick stir, cooking for about one more minute.

Make and Add Sauce

While that’s going, whisk together 3 tablespoons of the juice from the canned pineapple chunks with the pineapple pieces, water, soy sauce, cornstarch, vinegar, and a pinch of red pepper flakes. Pour this mixture into the skillet with the chicken and veggies. Stir everything well and bring it to a gentle boil. Keep stirring until the sauce thickens up and coats the chicken nicely. Once it’s all bubbly and thick, it’s ready to serve!

Why You’ll Love This Recipe

This dish offers a wonderful balance of sweet and savory flavors with tender, juicy chicken. It’s easy to prepare and brings a comforting, home-cooked feel to your table. The vibrant colors and fragrant spices make it a crowd-pleaser every time.

Serving Suggestions

Serve with steamed jasmine rice or fried rice to soak up the delicious sauce. Add a side of stir-fried vegetables or a simple cucumber salad for a refreshing contrast. Garnish with chopped green onions or sesame seeds for extra texture and color.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken moist. Avoid freezing if the dish contains delicate vegetables, as they may become mushy.