Sweet and Sour Chicken

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.

plated Sweet and Sour Chicken with pan full in the back

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!

pineapple, cornstarch , ginger , water , onion , soy sauce , ketchup , oil, brown sugar , bell peppers , garlic and chicken with labels to make Sweet and Sour Chicken, with labels

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.

adding corn stach to chicken with bowl of sauce and chopped vegetables

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.

close up of Sweet and Sour Chicken in the pan with a spoon

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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Tender chicken is stir fried with bell pepper and juicy pineapple in a homemade sweet and sour sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

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.

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 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

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