Sour Sweet Chicken Stir Fry
Bring bold, tangy flavors to your weeknight dinner table with this vibrant Sour Sweet Chicken Stir Fry. Marinated bite-sized chicken pieces are stir-fried to perfection alongside colorful bell peppers, julienned carrots, and juicy pineapple chunks for a delightful explosion of texture and taste. The star of the dish is the irresistible homemade sweet and sour sauce, crafted from a perfect blend of ketchup, rice vinegar, honey, and ginger for a savory-sweet kick. Quick to make in just 35 minutes, this one-pan recipe is a crowd-pleaser that’s perfect for busy nights. Serve it hot over a bed of steamed white rice to soak up every last drop of the flavorful sauce. Ideal for fans of quick Asian-inspired meals, this stir fry is a balance of simplicity and deliciousness!
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Recipe Information
Ingredients
- 1 lb boneless chicken breast
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 3 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 0.25 cup ketchup
- 3 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp brown sugar
- 0.5 cup chicken broth
- 1 tsp sesame oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 cups cooked white rice (for serving)
Instructions
Slice the chicken breast into bite-sized pieces and place in a mixing bowl. Add 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Toss well to coat and let marinate for 10 minutes.
Prepare the sauce by whisking together ketchup, rice vinegar, honey, brown sugar, chicken broth, the remaining 1 tablespoon of soy sauce, and the remaining 1 tablespoon of cornstarch in a small bowl. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 4-5 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and ginger, stirring for 30 seconds until fragrant.
Toss in the red bell pepper, green bell pepper, and carrot. Stir-fry the vegetables for 3-4 minutes until they begin to soften.
Add the pineapple chunks and cooked chicken back into the skillet. Stir well to combine.
Give the prepared sauce a quick stir and pour it into the skillet. Cook and stir for 2-3 minutes until the sauce thickens and everything is evenly coated.
Drizzle the sesame oil over the stir-fry and season with salt and pepper to taste. Toss in the chopped green onions for a fresh finish.
Serve immediately over steamed white rice and enjoy!
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 22.9 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 716 mg | 15% | |
*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.
