Stir Fry Sweet Sour Pork or Chicken or Shrimp
Delight your taste buds with this vibrant and versatile Stir Fry Sweet & Sour Pork, Chicken, or Shrimp recipe, a perfect balance of tangy, sweet, and savory flavors! Featuring tender, golden-battered protein of your choice—pork, chicken, or shrimp—tossed with colorful bell peppers, juicy pineapple chunks, and a luscious homemade sweet and sour sauce, this dish is a feast for both the eyes and the palate. Ready in just 35 minutes, this quick and easy stir-fry is perfect for busy weeknights or impressing guests with its restaurant-quality flavors. Serve it over steamed rice or noodles for a hearty, flavor-packed meal the whole family will love.
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Recipe Information
Ingredients
- 500 g Pork (or chicken breast, or shrimp, peeled and deveined)
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 200 g Pineapple chunks (fresh or canned, drained)
- 1 medium Yellow onion, cut into chunks
- 3 cloves Garlic cloves, minced
- 50 g Cornstarch
- 1 large Egg
- 3 tablespoons Vegetable oil
- 2 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 3 tablespoons Ketchup
- 2 tablespoons Brown sugar
- 120 ml Water
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Cut the pork (or chicken) into bite-sized pieces. If using shrimp, ensure they are peeled and deveined.
In a bowl, combine the cornstarch, egg, salt, and black pepper. Mix to form a batter. Add the meat or shrimp to this mixture and coat evenly.
Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat. Fry the meat or shrimp in batches until golden brown and cooked through (4-5 minutes per batch). Remove and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Add the garlic, diced bell peppers, and onions. Stir-fry for 3-4 minutes until slightly softened.
Add the pineapple chunks and cook for another 2 minutes.
In a small bowl, mix the soy sauce, rice vinegar, ketchup, brown sugar, and water to form the sweet and sour sauce.
Pour the sauce into the pan with the vegetables. Bring it to a simmer and cook for 2-3 minutes until slightly thickened.
Return the cooked pork (or chicken, or shrimp) to the pan and toss everything together to coat evenly with the sauce.
Serve hot over steamed rice or noodles, garnished with optional green onions or sesame seeds if desired.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 61.6 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 267 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3338 mg | 71% | |
*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.
