20 Minute Chicken Breast in Chinese Red Sauce is one of my favorite recipes this month! Tender, juicy and full of flavor – you have to try my healthy version of sweet and sour chicken breast.
Not only is sweet and sour chicken breast easy to make, but you only need simple ingredients! If you like it spicy, you can give it an extra kick with some Korean red chili paste!
Tips to make this dish even more delicious:
- Cut the chicken breast against the grain so that the tissue can be separated, giving you tender and juicy chicken breasts that aren’t dull.
- If you’re marinating the chicken, adding cooking wine will give the meat more aroma and flavor. Adding cornstarch makes the chicken breast tender. Adding oil prevents the chicken from sticking together when frying in the pan.
What do you need:
Marinade Chicken:
300g 0.67 lb chicken breast, sliced 1/4 inch thick
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon rice wine, Shaoxing wine or dry sherry
1 tablespoon oil
Stir Fry Ingredients:
1 tablespoon canola oil
4 garlic, minced
1/2 onion, cut into 1” chunks
1/2 red bell pepper, cut into 1” chunks
1 teaspoon crushed red pepper flakes (optional)
2 stalks Green onion
Chinese Red Sauce:
1.5 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons ketchup
2 tablespoons rice vinegar, or apple cider vinegar
1 tablespoon sweet chili sauce (optional)
1/2 tablespoon cornstarch
1/2 bowl water
How to make:
- Mix all the sauces together in a container and set aside.
- Cut the chicken breast into four equal pieces. This way they can be cooked evenly.
- Marinate the chicken breast with soy sauce, cooking wine, and cornstarch. Mix well and allow the chicken breast to soak up the sauce.
- Add the oil and mix again.
- Cut the red bell pepper and onion into 1” cubes. Set aside.
- Heat the pan over medium heat and add the chicken. Use a spatula to spread the chicken in a single layer without overlapping.
- Turn the chicken when the underside is golden brown.
- Add the garlic and stir-fry for 1 minute or until you can smell the frequency.
- Add the sauce and mix well before add to the pot.
- Add onions, red peppers and green onions. Stir fry for 1 to 2 minutes.
- Ready to serve.
More chicken recipes:
Honey Garlic Soy Chicken
One Pot Chinese Style Chicken and Rice
Chicken Shawarma
Crispy Oven Baked Panko Chicken Cutlets
Ingredients
Marinade Chicken:
- 300 g 0.67 lb chicken breast, sliced 1/4 inch thick
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon rice wine, Shaoxing wine or dry sherry
- 1 teaspoon oil
Stir Fry Ingredients:
- 1 tablespoon canola oil
- 4 garlic, minced
- 1/2 onion, cut into 1” chunks
- 1/2 red bell pepper, cut into 1” chunks
- 1 teaspoon crushed red pepper flakes (optional)
- 2 stalks Green onion
Chinese Red Sauce:
- 1.5 tablespoons soy sauce
- 2 tablespoons sugar
- 3 tablespoons ketchup
- 2 tablespoons rice vinegar, or apple cider vinegar
- 1 tablespoon sweet chili sauce (optional)
- 1/2 tablespoon cornstarch
- 1/2 bowl water
Instructions
- Mix all the sauces together in a container and set aside.
- Cut the chicken breast into four equal pieces. This way they can be cooked evenly.
- Marinate the chicken breast with soy sauce, cooking wine, and cornstarch. Mix well and allow the chicken breast to soak up the sauce.
- Add the oil and mix again.
- Cut the red bell pepper and onion into 1” cubes. Set aside
- Heat the pan over medium heat and add the chicken. Use a spatula to spread the chicken in a single layer without overlapping.
- Turn the chicken when the underside is golden brown.
- Add the garlic and stir-fry for 1 minute or until you can smell the frequency.
- Add onions, red peppers and green onions. Stir fry for 1 to 2 minutes.
- Ready to serve.
Video
Tips & Notes:
- Cut the chicken breast against the grain so that the tissue can be separated, giving you tender and juicy chicken breasts that aren’t dull.
- If you’re marinating the chicken, adding cooking wine will give the meat more aroma and flavor. Adding cornstarch makes the chicken breast tender. Adding oil prevents the chicken from sticking together when frying in the pan.
DavidF says
Never heard of this recipe. I’m gonna get my wife to cook it. Thanks for sharing.
Anna Lee says
This is Beijing sauce. I took the Beijing sauce and cooked it with chicken dishes. I hope you guys like it. Let me know your feedback after you try it.