How to Make Authentic Thai Chicken Pad Preaw Wan (Sweet and Sour Chicken)

Simple Summary

Thai Chicken Pad Preaw Wan is a vibrant, sweet and sour stir-fry that perfectly balances tangy and savory flavors with tender chicken and crisp vegetables.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 500g boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 small onion, cut into wedges
• 1 cup pineapple chunks (fresh or canned)
• 2 cloves garlic, minced
• 1 tbsp ginger, grated

For the sauce:

• 3 tbsp tomato ketchup
• 2 tbsp fish sauce
• 2 tbsp rice vinegar
• 2 tbsp palm sugar (or brown sugar)
• 1 tbsp soy sauce
• 1/4 cup pineapple juice
• 1 tsp cornstarch

For garnish:

• 2 green onions, sliced
• Fresh cilantro leaves

Instructions

1. In a small bowl, whisk together all sauce ingredients until the sugar dissolves and set aside.

2. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir-fry for 5-6 minutes until golden brown and cooked through. Remove from the wok and set aside.

3. In the same wok, add the remaining oil. Stir-fry the garlic and ginger for 30 seconds until fragrant.

4. Add the bell peppers and onion to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.

5. Return the cooked chicken to the wok along with the pineapple chunks. Stir to combine.

6. Pour the prepared sauce over the chicken and vegetables. Stir-fry for 2-3 minutes until the sauce thickens and coats everything evenly.

7. Taste and adjust seasoning if needed. If you prefer it sweeter or more sour, add a little more sugar or vinegar accordingly.

8. Remove from heat and garnish with sliced green onions and cilantro leaves.

9. Serve hot with steamed jasmine rice.

Chef's Notes

• For a spicier version, add 1-2 Thai bird's eye chilies (finely chopped) with the garlic and ginger.
• You can substitute chicken with tofu or shrimp for variety.
• If palm sugar is unavailable, brown sugar works well as a substitute.
• For a thicker sauce, mix an additional 1 tsp of cornstarch with 1 tbsp of cold water and stir it into the sauce during the final cooking step.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 30g
• Fat: 12g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 20g

This dish is a good source of lean protein from the chicken, and vitamins A and C from the bell peppers. The pineapple provides additional vitamins and enzymes that aid digestion.

Serving Suggestions

• Serve over steamed jasmine rice or coconut rice for an authentic Thai meal.
• For a low-carb option, serve with cauliflower rice or in lettuce wraps.
• Pair with a cold Thai iced tea or a light lager beer to complement the sweet and sour flavors.
• Garnish with crushed peanuts for added texture and a traditional Thai touch.
• For a complete meal, serve alongside a small bowl of Tom Yum soup as a starter.