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Sweet and Sour Chicken is a dish I always crave, especially on busy weeknights. The combination of tangy, sweet, and savory flavors, paired with perfectly cooked chicken and crisp vegetables, just hits the spot. However, making it from scratch every time can be time-consuming. That's why I started batch-prepping this recipe to freeze for later. This method not only saves time but also ensures I have a delicious, homemade meal ready whenever the craving strikes. One time my friend came over and she was so surprised by this recipe that she stole it from me! Lol. I wasn't even mad. I just felt very very proud.
This freezer-friendly version of Sweet and Sour Chicken is perfect for meal prepping. By cooking a large batch and freezing it in individual portions, you can have a healthy and satisfying meal ready in minutes. The key to successful freezing is to cool the dish completely before packing it into freezer-safe containers or bags. This prevents ice crystals from forming and maintains the texture and flavor of the chicken and vegetables. Plus, it's a fantastic way to reduce food waste and stay organized in the kitchen.
Required Equipments
- Large Bowl
- Whisk
- Large Skillet or Wok
- Measuring Cups and Spoons
- Freezer-Safe Bags or Containers
Batch Prep: Sweet and Sour Chicken (Freezer): Frequently Asked Questions
Batch Prep: Sweet and Sour Chicken (Freezer)
This freezer-friendly Sweet and Sour Chicken recipe lets you enjoy a homemade meal anytime. Batch-prep, freeze, and reheat for a quick, delicious dinner on busy weeknights.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, cut the chicken breasts into bite-sized pieces, about 1-inch cubes. This will ensure even cooking and make it easier to eat.
- In a large bowl, whisk together the egg, soy sauce, and a pinch of salt and pepper. Add the chicken pieces to the bowl, making sure each piece is well coated. Let it marinate for at least 15 minutes. The longer it marinates, the more flavorful it becomes!
- While the chicken is marinating, prepare the vegetables. Dice the onion, carrots, and celery into similar-sized pieces.
- In another bowl, whisk together the cornstarch, sugar, vinegar, ketchup, pineapple juice, and soy sauce. Stir until the cornstarch is fully dissolved. Set the sauce aside for later. You don't want any clumps!
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken pieces in a single layer. Be careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Remove the cooked chicken from the skillet and set aside. Drain any excess oil from the pan.
- Add the diced onion, carrots, and celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Pour the sweet and sour sauce over the vegetables in the skillet. Bring the sauce to a simmer, stirring constantly, until it thickens slightly, about 2-3 minutes.
- Add the cooked chicken back to the skillet and toss to coat with the sauce. Cook for another 2-3 minutes, allowing the chicken to heat through and the flavors to meld together.
- Remove the skillet from the heat. If you're serving immediately, garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles.
- To prepare for freezing, let the sweet and sour chicken cool completely. Divide the chicken and sauce into freezer-safe bags or containers, removing as much air as possible. Seal tightly, label with the date, and place in the freezer.
- And don't forget to clean as you go to save time in the long run! My mom taught me that.
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- If you don't have pineapple juice, you can use apple juice as a substitute.
🍎 Nutrition
Calories: 350 kcal
Protein: 20g
Fat: 12g
Carbohydrates: 40g
Fiber: 2g
Calcium: 40mg
