What was for dinner last night? Well, it was supposed to be pizza, but this momma wanted something that was Sweet and Sour. We had chicken and shrimp ready to be eaten, so I busted out a recipe for Sweet and Sour Shrimp and Chicken tossed in a hearty vegetable stir-fry. Pair this meal with brown rice and you have a winner-winner for chicken dinner.
Disclosure
Published May 3, 2022
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What makes this recipe awesome
There are a few ways in which this recipe for Sweet and Sour Shrimp is awesome.The main one is by using tail-on shrimp. Once the raw shrimp has thawed, removing the tails is quite easy as they are already de-veined and cut. Pulling the slice open and holding the tail, you can then carefully pull the shell and taill off leaving a raw shrimp behind. Once the shrimps are peeled, you can then rinse them in a strainer to make sure all of the shells are off before cooking them. By using raw shrimp, instead of pre cooked, you allow the flavors of the meal to become infused into the shrimp.
In addition to the shrimp, making Sweet & Sour sauce from scratch helps to make this recipe so much tastier. However, feel free to use a jar that has been bought if you have some or no desire to make your own. Personally, once you make sauces from scratch, you will fall in love and not want to go back to store bought varieties!
Additionally, this Sweet and Sour sauce would be great to dip egg rolls into. Check out my recipe for Egg Rolls or Crab Rangoons by clicking the links below.
Sweet and Sour Shrimp with Chicken Recipe
Ingredients for Sweet and Sour Shrimp
Brown Rice
4 Chicken breasts, cut into 1-2 inch chunks
16-oz Shrimp, thawed and peeled
4 Tbsp oil
2 Bell Peppers
4 Carrots
1 Onion
Soy Sauce
Ketchup
Brown sugar
White Sugar
Garlic
Directions for Sweet and Sour Shrimp
1. Measure and add brown rice to a medium saucepan and add water, then swirl the water around the rice and strain it out. Do this three times to clean the brown rice. After it is rinsed, add enough water in the pot that when your hand rests on the rice, the water comes up to your middle finger knuckle. Then, cook the rice on medium until it boils, turn the heat to low and cover the pot, then simmer for 30 minutes or until cooked.
2. Wash the carrots and peppers in a sink colander, then on a cutting board peel the carrots and dice the peppers, onion and garlic.
3. Warm 2 Tbsp oil in a large saucepan and add the diced onion and diced peppers and cook until tender.
4. Add the diced carrots to the large saucepan and then cook until tender, stirring often.
5. Cut the chicken into 1-2 inch chunks. Warm 2 Tbsp oil in a large saucepan and place chicken into the pan to cook. When the edges of the chicken are white, flip the chicken and then cover the pan, turn off the heat and set a timer for 10 minutes leaving the pan on the still warm burner.
6. Remove the chicken from the large saucepan and then place it into the pan with the vegetables.
7. Add the shrimp to the large saucepan and cook until just pink on both sides of the shrimp, then remove the shrimp and place them in a bowl. Using raw shrimp is best as it will be cooked perfectly without being over cooked and rubbery. Typically, I buy frozen raw shrimp with shells and tails still on, once they are thawed, remove the shells. These are much less expensive than already peeled shrimp.
Make the Sweet and Sour Sauce
1. Make the sweet and sour sauce in a separate saucepan by adding all of the ingredients to a medium saucepan and heat to boiling.
2. Mince the garlic on a cutting board and add it to the sweet and sour sauce, then bring the mixture to a boil and simmer for 5 minutes until it thickens.
3. Finally, add the shrimp back to the large saucepan with the vegetables and chicken and pour the cooked sweet and sour sauce into the pan and sprinkle with green onion. Serve with rice and enjoy!
~Monica
Recipe for Sweet and Sour Shrimp with Chicken
Sweet and Sour Shrimp with Chicken
Equipment
- Cutting board
- Large Saucepan with lid
- Sink Colander
Ingredients
- 2 cups Brown Rice
- 4 Chicken Breasts cut into 1-2-inch chunks
- 16 oz Shrimp thawed, peeled, deveined
- 4 Tbsp Oil
- 2 Bell Peppers
- 4 Carrots
- 1 Onion
- 2 Green Onions
Sweet and Sour Sauce
- 3/4 cup White Sugar
- 2/3 cup Water
- 1/4 cup Soy Sauce
- 1 Tbsp Ketchup
- 2 Tbsp Corn Starch
- 2 Garlic Cloves minced
Instructions
Make the Rice
- Measure and add brown rice to a medium saucepan and add water, then swirl the water around the rice and strain it out, make sure to do this three times to clean the brown rice.
- When the rice is ready to be cooked, add enough water in the pot that when your hand rests on the rice, the water comes up to your middle finger knuckle.
- Then, cook the rice on medium until it boils, turn the heat to low and cover the pot, then simmer for 30 minutes or until cooked.
Prep the Veggies
- Wash the carrots and peppers in a sink colander, then on a cutting board peel the carrots and dice the peppers, onion and garlic.
- Warm 2 Tbsp oil in a large saucepan and add the diced onion and diced peppers and cook until tender.
- Add the diced carrots to the large saucepan and then cook until tender, stirring often.
- Cut the chicken into 1–2-inch chunks.
- Then, warm 2 Tbsp oil in a large saucepan and place chicken into the pan to cook.
- When the edges of the chicken are white, flip the chicken and then cover the pan, turn off the heat and set a timer for 10 minutes leaving the pan on the still warm burner.
- Remove the chicken from the large saucepan and then place it into the pan with the vegetables.
- Add the shrimp to the large saucepan and cook until just pink on both sides of the shrimp, then remove the shrimp and place them in a bowl.
Make the Sweet and Sour Sauce
- To a medium saucepan, add 3/4 cup sugar, 1/3 cup vinegar, 2/3 cup water, 1/4 cup soy sauce, 1 Tbsp Ketchup and 2 Tbsp corn starch.
- Mince the 2 garlic cloves and add it to the sweet and sour sauce, then bring the mixture to a boil and simmer for 5 minutes until it thickens.
- Lower the temperature and let it simmer until thick; around 5-minutes.
- Add the shrimp back to the large saucepan with the vegetables and chicken and pour the cooked sweet and sour sauce into the pan and sprinkle with green onion.
- Finally, serve with rice and enjoy!
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