Why wait for takeout when you can make it at home?
This sweet and sour chicken recipe 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.
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This Sweet and Sour Chicken is Better than Take-out Because …
- 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
Did you enjoy this Sweet and Sour Chicken Recipe? Leave a comment and rating below.
Equipment
- 1 Skillet
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts or boneless thighs, cut into 1-inch chunks
- ½ tablespoon cornstarch
- ¼ teaspoon salt
- 2 teaspoons vegetable oil
- sesame seeds and/or green onions for garnish, optional
For the Stir Fry
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 15 ounces pineapple chunks (1 can) drained, juice reserved
- 1 red bell pepper chopped 1-inch
- 1 green bell pepper chopped 1-inch
- 1 small sweet onion chopped 1-inch
For the Sauce
- ⅓ cup light brown sugar packed
- ⅓ cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 ½ tablespoons cornstarch
Instructions
- In a medium bowl, whisk together reserved pineapple juice, brown sugar, vinegar, soy sauce, ketchup and 1 ½ tablespoons of cornstarch.
- Cut the chicken into 1-inch pieces and toss with ½ tablespoon of cornstarch and salt.
- 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.
- Add the onion, red pepper, green pepper, ginger, and garlic to the skillet. Cook for 3 to 4 minutes or until softened.
- 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.
- Serve over rice and garnish with green onions and sesame seeds.
Notes
- 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.
Nutrition Information
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.
Am I able to make the sauce and chicken the night before and reheat the next day? If so, how do I reheat?
Hi Johanna, that should work well. I would keep the sauce and chicken/veggies separate and combine them in a sauce pan to reheat. We would love to hear how it turns out for you!
This was really good. I made exactly as is. Even my picky eater is eating it (he will only eat the chicken and the rice lol). Will definitely add this to the rotation.
I was missing a couple ingredients so I subbed what I had on hand. Came out AWESOME and delicious. Hubby says he can’t wait to eat the leftovers for tomorrow’s lunch.
sounds tasty and easy to prepare.
So much better than takeout with simple ingredients! This will be in regular rotation.
Can I use a Rotisserie Chicken in this recipe?
Absolutely! I hope you love it LJ!
like your recipes
Thanks Barbara!
I’ve made sweet and sour chicken before, I think your is better! Hubby is loving it!
We are flattered Denise! Thank you so much!
I made this about a week ago. I could not find rice wine vinegar. But I believe the one I chose was close. My family loved this!! Huge hit and I will definitely make this again!!
That’s great Kristi! We love when recipes are a hit with the whole family!
I want to make this recipe, but am having trouble finding the rice wine vinegar! I found seasoned rice vinegar but I don’t think its the same thing. Help please!!
Seasoned rice vinegar may have a little bit of extra salt or sugar but either should be fine in this recipe in a pinch. Most grocery stores (including Walmart) will carry both so if you don’t see it maybe ask someone if they can help you to find it.
The recipes look great, can’t wait to try a few. I like to make different meals for the grandkids and they usually like my cooking.
I hope your family enjoys the recipes Alfred! Thanks for dropping by!
Such a good dish! Hubbie even went back for seconds and that’s not a normal thing for him to do. Thanks for sharing.
I am so glad this was a hit with your hubby!
So glad you think so! This has been a great recipe :)
I’m really enjoying your weekly recipes and have tried most of them. Could you please send me a recipe for home made sticky parkin ?
I’m sorry Jeff, I don’t have a recipe for sticky parkin.
This recipe looks really great!! I love that you referenced the book! I’m excited to check it out now that you sold it so well! Thanks so much and thanks for writing a yummy, yummy recipe!!!
Thanks Amanda, I’m glad you like it!!
I love how simple this recipe is. This makes it perfect for weeknight dinners! Can’t wait to check out this cookbook!
I think you’ll love the book Jillian, so many great recipes!
I like a quick weeknight meal that actually tastes good, too!! Thank you for sharing!! :) This looks really good and who can argue with sweet and sour?!
Thank you Nicole, this recipe was so good!
This looks delicious. My husband loves sweet and sour chicken. My recipe requires a little more work. Definitely going to try this recipe.
Let me know when you do!
Looks perfect and love that the at-home version is fast to make. Sounds like a weeknight dinner winner!
Thanks Averie!! We love this too, it’s such an easy meal!
Thank you for such a great review of my book, Holly! Since getting my sample copies, I’ve been going through it and revisiting these recipes – this sweet and sour chicken was one of the first ones the kids asked for. So glad you loved it, too!
This will definitely be a regular in our dinner rotation Amy… next on my list is your brownies, they look crazy good!