Why wait for takeout when you can make it at home?
This sweet and sour chicken recipe is combines tender chicken, pineapple, and vegetables in a quick and easy sweet and sour sauce.
Serve it over rice or noodles for an easy meal.
- One pan is all you need to make this Chinese-style takeout fake-out!
- Basic ingredients and simple steps mean this dish is on the table in minutes!
- It’s versatile, change the veggies to your favorites or what’s in the produce drawer.
- Serve over ramen noodles or cauliflower fried rice to soak up all that yummy sauce!
What You’ll Need for Sweet and Sour Chicken
- Chicken – Choose boneless skinless chicken; either breasts or skinless chicken thighs will work in this recipe. Pork, shrimp, and even tofu are all great options as well.
- Pineapple – Use canned pineapple chunks in juice (not syrup), as the juice is used in the sweet and sour sauce.
- Vegetables – Green peppers, red bell peppers, and onions add a sweet crunch and a pop of color to sweet and sour chicken. Any color of pepper will work.
- Sauce – This sauce is easy to make with basic ingredients from the pantry and fridge. If time is short, use a store-bought jar of sweet and sour sauce.
How to Make Sweet and Sour Chicken
- Make the sauce according to the recipe below. Set aside.
- Toss chicken pieces in seasoned cornstarch and cook in oil.
- Remove chicken from the pan and cook peppers and pineapple in sauce until tender.
- Stir in chicken and simmer until sauce is thickened.
Serve with white or fried rice.
Leftovers?
- This recipe tastes even better the next day! Keep it in a covered container in the refrigerator for up to 3 days.
- Reheat on the stove with a little water to loosen the sauce. Serve on its own or over freshly cooked rice or ramen noodles.
- Freeze portions in zippered bags for up to 4 months and reheat from frozen on medium-low heat on the stovetop.
More Chicken Stirfry Recipes
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Sweet and Sour Chicken
Tender chicken is stir fried with bell pepper and juicy pineapple in a homemade sweet and sour sauce.
Prevent your screen from going dark
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In a medium bowl, whisk together reserved pineapple juice, brown sugar, vinegar, soy sauce, ketchup and 1 ½ tablespoons of cornstarch.
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Cut the chicken into 1-inch pieces and toss with ½ tablespoon of cornstarch and salt.
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Heat the vegetable oil in a large skillet over medium-high heat. Add chicken and cook without stirring for 3 minutes or until browned on one side. Stir and cook for 6 -7 minutes or until cooked through. Transfer to a bowl and set aside.
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Add the onion, red pepper, green pepper, ginger, and garlic to the skillet. Cook for 3 to 4 minutes or until softened.
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Whisk the sauce and add it to the skillet with the pineapple. Simmer for 2 minutes or until slightly thickened. Add the chicken back to the skillet and stir to combine.
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Serve over rice and garnish with green onions and sesame seeds.
- Recipe from Good Fast Eats by Amy Flanigan.
- Nutrition information does not include rice.
- Leftovers may be stored up to 3 days in the refrigerator, or up to 4 months in the freezer.
Calories: 238 | Carbohydrates: 34g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 576mg | Potassium: 559mg | Fiber: 2g | Sugar: 27g | Vitamin A: 779IU | Vitamin C: 52mg | Calcium: 44mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
