Go Back
Sweet and Sour Chicken

Sweet and Sour Chicken

This delicious Sweet and Sour Chicken recipe combines tender chicken with a tangy-sweet sauce, colorful bell peppers, and pineapple chunks for a vibrant meal that’s sure to please.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course main dish
Cuisine Chinese
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large skillet or wok
  • 1 mixing bowl
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon
  • 1 serving dish

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 bell pepper bell pepper (red or green) sliced
  • 1 small onion sliced
  • 1 can pineapple chunks 8 ounces, drained (reserve juice)
  • ½ cup sugar
  • ⅓ cup white vinegar
  • ¼ cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • to taste salt
  • cooked rice for serving

Instructions
 

  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the sliced bell pepper and onion. Stir-fry for about 3-4 minutes until they are slightly tender.
  • In a mixing bowl, combine the reserved pineapple juice, sugar, white vinegar, ketchup, and soy sauce. Stir until the sugar is dissolved.
  • Pour the sweet and sour sauce mixture into the skillet with the cooked vegetables. Bring to a simmer, stirring occasionally.
  • In a small bowl, mix the cornstarch and water to create a slurry. Gradually add the slurry to the sauce, stirring constantly until the sauce thickens.
  • Return the cooked chicken and pineapple chunks to the skillet, mixing everything well to coat with the sauce. Heat through for an additional 2-3 minutes.
  • Season with salt to taste and serve the sweet and sour chicken over cooked rice.

Notes

For a spicier version, you can add a pinch of red pepper flakes to the sauce.
Feel free to customize the vegetables according to your preference, like adding snap peas or carrots.
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.