Easy Thai sweet and sour chicken with pineapple (Pad Preow Wan)
This super easy Thai sweet and sour chicken with pineapple is full of flavors and textures. The tangy and sweet flavor mixed with fresh pineapple and vegetables makes this dish a delectable lunch or dinner. It's healthy and delicious!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 tablespoon oil. Avocado, vegetable, or canola.
- 1 tablespoon garlic, minced
- 1 pound chicken breast, sliced thin.
- 1/2 cup sweet onion, sliced into 1.5-inch pieces.
- 1/2 cup cucumbers, sliced into half pieces at about 1-inch pieces
- 1/2 cup Roma tomato sliced into 1.5-inch pieces.
- 1/3 cup carrot sliced into 1.5-inch pieces. Carrot chips are perfect for this.
- 1 1/2 cup pineapple, sliced into bite-size pieces.
- 2 stalks of green onions, sliced into 1-inch pieces
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 3 tablespoons sugar
- 1 tablespoon rice vinegar
Instructions
- 1
Cut and prep the pineapple. Add the sliced pineapple chunks to a medium bowl, and set aside. Save what you don't use in an airtight container for the next meal.
- 2
Make the sauce in a small bowl by combining oyster sauce, soy sauce, fish sauce, sugar, and vinegar, and set aside.
- 3
In a wok, large skillet on medium-high heat, heat oil until hot, add garlic and stir until fragrant and lightly golden brown. About 15-30 seconds only.
- 4
Add the chicken and cooed until the meat is lightly browned, about 3-5 minutes. Stirring a few times. Lower temperature to medium heat if the chicken starts to cook too soon. Each stove is different. Gage yours and adjust as needed.
- 5
Add the veggies, carrot, onion, tomato, and cucumber. Let cook for 2-3 minutes until the vegetables are lightly tender.
- 6
Add sauce and stir well. Let it cook for another minute to allow the sauce to season the meat and vegetables.
- 7
Add the pineapple and green onion last. Cook for another 2 minutes. Adjust the flavors as needed here with more soy sauce, a pinch of salt, vinegar, and a light touch of sugar or lime juice. Turn the heat off and serve with white rice. Jasmine rice is my preference, but brown or basmati will work too.