Sweet and Sour Chicken Noodles
This sweet and sour chicken noodles recipe is tangy, sweet, comforting and absolutely delicious. It takes less than 30 minutes to make and uses simple and accessible pantry ingredients.
Servings: 2 people
Calories: 739kcal
Ingredients
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- 1 white onion sliced and roughly chopped
- 2 chicken breasts sliced into ¾ inch cubes
- 100g plain flour
- ½ tablespoon garlic powder
For the sauce
- 60ml ketchup
- 120ml light soy sauce
- 60ml pineapple juice
- 2 tablespoon rice wine vinegar
- 2 tablespoon brown sugar
- 2 garlic cloves minced
- 1 inch ginger minced
- 500ml chicken stock
- 1 tablespoon cornstarch mixed with 2 tablespoon water
For garnish
- black sesame seeds
- spring onions finely chopped
Instructions
- In a medium-sized bowl, combine flour, garlic powder, salt, and pepper. Add in your cubed chicken breasts and toss to coat the chicken pieces fully.
- Place a frying pan on medium heat and drizzle in 2 tablespoon of oil. Add in your floured chicken pieces and fry, stirring occasionally, for 10 minutes until golden. Then remove and set aside.
- In the same pan, add in your red and green bell peppers, and your onions. Fry for 3-5 minutes until slightly softened but still crunchy.
- Add back in your chicken, give everything a toss, then turn off the heat.
- Meanwhile, make your sauce. In a saucepan, combine ketchup, soy sauce, pineapple juice, rice wine vinegar, brown sugar, garlic, ginger, chicken stock and your cornstarch slurry. Place on medium heat and cook for 5-10 minutes until the sauce has thickened slightly to a saucy viscous consistency. Prepare your noodles according to packet instructions.
- Once your sauce is ready, your chicken and veggies are cooked, and your noodles are ready, it's time to serve up. Divide your noodles between two bowls, then top with your fried chicken and veggie mixture. Top with as much sauce as you'd like. Sprinkle with sesame seeds and spring onions. Enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up to find that section.
To double quantity: This recipe can be doubled to make the dish for 4 people.
Storage: Place any leftover noodles and sauce in an airtight container and into the fridge for up to 3 days.
Freezing: You can freeze the sauce, veggies, and chicken in an airtight container for up to 3 months. You can also freeze the noodles but they might not have the same texture once reheated. Leave the sweet and sour chicken noodles to thaw overnight in the fridge before reheating.
Reheating: Either place the container, lid slightly ajar, in the microwave until piping hot. I'd recommend adding a splash of water to up the moisture. Or, place the meal in a saucepan with a splash of water and reheat on medium heat until piping hot, stirring frequently to avoid the noodles sticking to the pan.
Top Tips!
- If you'd like to air fry your chicken, simply spray the flour-coated chicken with some oil and cook in the air fryer at 160C/320F for 8-12 minutes depending on your air fryer.
- Taste the sauce as you go, but remember that you want it to taste pretty powerful because the flavour will become more mild once combined with the rest of the ingredients.
- If you'd like to sub out the chicken for a veggie option, tofu would be a great choice!
Nutrition
Calories: 739kcal | Carbohydrates: 92g | Protein: 68g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 152mg | Sodium: 4258mg | Potassium: 1779mg | Fiber: 6g | Sugar: 33g | Vitamin A: 2315IU | Vitamin C: 137mg | Calcium: 88mg | Iron: 6mg