Sweet and Sour Stir Fry
Brighten up your mealtime routine with this vibrant and flavorful Sweet and Sour Stir Fry! Packed with colorful bell peppers, crisp broccoli, tender carrots, and juicy pineapple chunks, this dish combines bold flavors and textures in every bite. Choose between juicy chicken breast or protein-packed tofu to suit your preference, all tossed in a luscious homemade sweet and tangy sauce made with rice vinegar, ketchup, and brown sugar. Ready in just 35 minutes, this quick and easy stir fry is perfect for busy weeknights yet impressive enough for guests. Serve over fluffy rice or noodles and garnish with sesame seeds for a deliciously satisfying meal that's both nutritious and crave-worthy. Perfect for lovers of Asian-inspired stir fry recipes, this dish is a must-try fusion of fresh vegetables, zesty sauces, and customizable protein.
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Recipe Information
Ingredients
- 450 grams Boneless chicken breast or tofu (cubed)
- 1 Red bell pepper (sliced)
- 1 Yellow bell pepper (sliced)
- 1 Green bell pepper (sliced)
- 1 Carrot (julienned)
- 150 grams Broccoli florets
- 120 grams Pineapple chunks (fresh or canned, drained)
- 3 cloves Garlic (minced)
- 2 tablespoons Vegetable oil
- 2 tablespoons Soy sauce
- 1.5 tablespoons Cornstarch
- 120 milliliters Water
- 2 tablespoons Rice vinegar
- 3 tablespoons Ketchup
- 2 tablespoons Brown sugar
- 1 tablespoon Sesame seeds (optional, for garnish)
- 4 servings Cooked rice or noodles (for serving)
Instructions
In a small bowl, combine soy sauce, cornstarch, and water, whisking until smooth. This mixture will thicken the sauce later. Set aside.
In another bowl, whisk together rice vinegar, ketchup, and brown sugar to make the sweet and sour sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the cubed chicken or tofu and cook until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Toss in the garlic and stir for 30 seconds until fragrant.
Add the bell peppers, carrot, and broccoli. Stir-fry for 3-5 minutes, keeping the vegetables crisp-tender.
Return the chicken or tofu to the pan, along with the pineapple chunks. Stir everything to combine.
Pour the sweet and sour sauce into the pan and mix well to coat the ingredients.
Slowly add the cornstarch mixture to the pan while stirring continuously. Allow the sauce to simmer and thicken for 2-3 minutes.
Taste and adjust seasoning if needed, then remove the pan from heat.
Garnish with sesame seeds if desired and serve immediately over cooked rice or noodles.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 446 mg | 19% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 15.3 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 624 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.
