
Recreate the beloved SweetFire Chicken Breast from Panda Express in your own kitchen! This recipe captures the perfect balance of sweet, spicy, and savory flavors with tender chicken and crisp vegetables.
In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp vegetable oil. Toss to coat evenly and set aside to marinate for at least 10 minutes while you prepare other ingredients.
In a separate small bowl, whisk together the ketchup, granulated sugar, 2 tbsp soy sauce, rice vinegar, Sriracha (or chili garlic sauce), grated ginger, minced garlic, and 1/4 cup water or chicken broth. Set aside.
In another small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add half of the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove to a clean plate. Repeat with the remaining chicken, adding more oil if needed.
Add the remaining 1 tablespoon of vegetable oil to the skillet/wok. Add the red bell pepper, green bell pepper, and yellow onion. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender.
Pour the prepared SweetFire sauce mixture into the skillet with the vegetables. Bring to a simmer, stirring constantly.
Give the cornstarch slurry a quick re-whisk and then gradually add it to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. You may not need all of the slurry.
Return the cooked chicken to the skillet with the sauce and vegetables. Toss everything together until the chicken is well coated in the glossy sauce.
Serve immediately with steamed rice or noodles.
480 kcal
Calories
45g
Protein
38g
Carbs
20g
Fat