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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese, World
Ingredients Method

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
  • 1/4 cup brown sugar
  • 1/3 cup rice vinegar or white vinegar
  • 1/3 cup soy sauce
  • 1 tablespoon cornstarch optional, for thicker sauce
  • Salt and pepper to taste

Method
 

  1. In a medium bowl, season the chicken pieces with salt, pepper, and cornstarch (if using). Set aside.
  2. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat.
  3. Add the chicken and stir-fry for 4–5 minutes until golden brown and cooked through. Remove and keep warm.
  4. Add carrots, green and red bell peppers, and garlic to the wok; cook and stir for 1–2 minutes until veggies are crisp-tender.
  5. Stir in pineapple chunks, then pour in brown sugar, rice vinegar, and soy sauce. Mix well.
  6. Return the chicken to the pan and toss everything together until coated in the glossy sauce, about 2 minutes.
  7. Serve hot over steamed rice or noodles and garnish with green onions or sesame seeds if desired.