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Mia

Sweet and Sour Chicken: Easy Recipe to Try Tonight!

A delicious sweet and sour chicken, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Calories: 390
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken:
  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 tsp garlic powder recommended
  • 1 tbsp soy sauce recommended, for marinating
  • 2 tbsp vegetable oil for cooking
For the Sweet and Sour Sauce:
  • ¼ cup rice vinegar or white vinegar
  • ¼ cup sugar
  • 3 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 tsp cornstarch recommended, for thickening
  • Pinch of red pepper flakes recommended, for heat
Vegetables and Add-ins:
  •  
  • 1 cup red bell pepper chopped
  • 1 cup green bell pepper chopped
  • 1 cup pineapple chunks canned or fresh
  • ½ medium onion chopped
  • 2 cloves garlic minced

Method
 

  1. Prepare the Chicken:In a bowl, season chicken with salt, pepper, and recommended garlic powder or soy sauce. Let it sit for 5–10 minutes while you prep the sauce and veggies.
  2. Make the Sauce:In a small bowl, whisk together vinegar, sugar, ketchup, soy sauce, and red pepper flakes (if using). For a thicker sauce, mix in cornstarch. Set aside.
  3. Cook the Chicken:Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, until browned and cooked through. Add garlic in the last minute of cooking.
  4. Add Veggies & Pineapple:Stir in chopped bell peppers, onion, and pineapple. Sauté for 2–3 minutes until just tender.
  5. Combine & Simmer:Pour the sauce over everything. Stir to coat and let simmer for 5–8 minutes, until the sauce thickens and flavors meld.
  6.  
  7. Serve:Serve hot. Garnish with sesame seeds or green onions if desired.

Nutrition

Serving: 1cupCalories: 390kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 85mgSodium: 720mgFiber: 2gSugar: 18g

Notes

  • Want a vegetarian version? Swap chicken for tofu or tempeh.
  • For meal prep, store in the fridge for up to 3 days and reheat in a skillet. 
  • To make it crispy, coat chicken in cornstarch before frying.

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