Quick Sweet and Sour Chicken Stir-Fry in 20 Minutes
Sweet and Sour Chicken Stir-Fry
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Sweet and sour chicken is the ultimate Chinese-inspired stir-fry that marries tangy pineapple, crunchy peppers, and tender chicken in a vibrant glaze.
Why You’ll Love This Sweet and Sour Chicken Recipe
- Quick weeknight dinner: Ready in just 20 minutes.
- Vibrant flavors: A delicious balance of tangy, sweet, and savory.
- Healthy twist: Lean chicken breast with colorful veggies and pineapple.
- Make-ahead friendly: Sauce can be mixed in advance.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 2 carrots, peeled and sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup pineapple chunks (fresh or canned)
- ¼ cup brown sugar
- ⅓ cup rice vinegar (or white vinegar)
- ⅓ cup soy sauce
- 1 tablespoon cornstarch (optional, for thicker sauce)
- Salt and pepper to taste
Instructions
- In a medium bowl, season the chicken pieces with salt, pepper, and cornstarch (if using). Set aside.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat.
- Add the chicken and stir-fry for 4–5 minutes until golden brown and cooked through. Remove and keep warm.
- Add carrots, green and red bell peppers, and garlic to the wok; cook and stir for 1–2 minutes until veggies are crisp-tender.
- Stir in pineapple chunks, then pour in brown sugar, rice vinegar, and soy sauce. Mix well.
- Return the chicken to the pan and toss everything together until coated in the glossy sauce, about 2 minutes.
- Serve hot over steamed rice or noodles and garnish with green onions or sesame seeds if desired.
Tips for the Perfect Sweet and Sour Chicken
- Use fresh pineapple for a burst of natural sweetness.
- Don’t overcrowd the pan—stir-fry in batches for best texture.
- Adjust the sugar and vinegar ratio for extra tang or sweetness.
- For a gluten-free version, swap soy sauce with tamari.
Nutrition Facts (per serving)
- Calories: 259 kcal
- Carbohydrates: 20 g
- Protein: 24 g
- Fat: 9 g
- Sodium: 603 mg
- Sugar: 14 g
- Fiber: 2 g
- Cholesterol: 59 mg
From the first tangy bite to the last, this sweet and sour chicken captures the heart of Chinese stir-fry magic. Enjoy your sweet and sour chicken!
Sweet and Sour Chicken Stir-Fry
This sweet and sour chicken stir-fry with pineapple chunks, brown sugar, soy sauce, and vinegar gets added color and flavor from carrots and peppers.
Ingredients
Method
- In a medium bowl, season the chicken pieces with salt, pepper, and cornstarch (if using). Set aside.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat.
- Add the chicken and stir-fry for 4–5 minutes until golden brown and cooked through. Remove and keep warm.
- Add carrots, green and red bell peppers, and garlic to the wok; cook and stir for 1–2 minutes until veggies are crisp-tender.
- Stir in pineapple chunks, then pour in brown sugar, rice vinegar, and soy sauce. Mix well.
- Return the chicken to the pan and toss everything together until coated in the glossy sauce, about 2 minutes.
- Serve hot over steamed rice or noodles and garnish with green onions or sesame seeds if desired.
Tried this recipe?Let us know how it was!
Recipe credit: Allrecipes Sweet and Sour Chicken
