Chicken Sweet Sour Stir Fry
Experience the perfect balance of tangy, sweet, and savory with this quick and vibrant Chicken Sweet Sour Stir Fry! Tender, cornstarch-coated chicken pieces are stir-fried to golden perfection and tossed with a medley of colorful bell peppers, sweet pineapple chunks, and aromatic garlic. The dish is brought together with a glossy homemade sweet and sour sauce crafted from soy sauce, rice vinegar, ketchup, and a touch of brown sugar. Ready in just 35 minutes, this crowd-pleasing stir fry is the ultimate weeknight dinner solution, offering bold flavors that pair beautifully with steamed rice or noodles. Packed with wholesome ingredients and loaded with texture, this recipe is as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 450 grams Chicken breast, boneless and skinless
- 2 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 1 medium Yellow onion, sliced
- 1 cup Pineapple chunks (fresh or canned, drained)
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 3 tablespoons Ketchup
- 2 tablespoons Brown sugar
- 0.25 cup Water
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and toss them in a bowl with the cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and stir-fry for 4-5 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat.
Add the red bell pepper, green bell pepper, and sliced onion. Stir-fry for 3-4 minutes or until the vegetables begin to soften but still retain some crunch.
Add the garlic and stir-fry for an additional 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, and water to create the sweet and sour sauce.
Pour the sauce into the skillet with the vegetables and bring it to a gentle simmer.
Add the cooked chicken and pineapple chunks back into the skillet and toss everything until well coated with the sauce.
Season with salt and black pepper to taste, and let the stir fry cook for another 1-2 minutes to allow the flavors to combine.
Remove from heat and transfer to a serving dish.
Garnish with sliced green onions if desired, and serve hot with steamed white rice or noodles.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 18.3 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
