Sweet and Sour Stir Fry Chicken
Bring a burst of color and flavor to your dinner table with this Sweet and Sour Stir Fry Chicken—a true masterpiece of quick, homemade Asian-inspired cuisine! Tender, golden-brown chicken breast strips are stir-fried to perfection before mingling with vibrant bell peppers, sweet pineapple chunks, and crisp carrots in a tangy, glossy sauce made from soy sauce, ketchup, white vinegar, and brown sugar. This 40-minute recipe balances sweet and savory notes with effortless ease, making it the perfect weeknight meal. Garnish with green onions and sesame seeds for added flair, and serve it over steamed rice or noodles for a satisfying, restaurant-quality experience right at home. Ideal for fans of bold flavors and crisp textures, this one-pan dish is your shortcut to a better dinner tonight!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken breast
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 red bell pepper
- 1 green bell pepper
- 1 cup pineapple chunks (canned or fresh)
- 2 carrots
- 2 garlic cloves
- 3 tablespoons soy sauce
- 0.25 cup ketchup
- 0.33 cup white vinegar
- 2 tablespoons brown sugar
- 0.33 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions (optional, for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Prepare the chicken: Cut the chicken breasts into thin, bite-sized strips and toss them in a bowl with 2 tablespoons of cornstarch, ensuring all pieces are evenly coated.
Slice the vegetables: Seed and chop the red and green bell peppers into 1-inch pieces. Peel and thinly slice the carrots. Mince the garlic cloves. Set these aside along with the pineapple chunks.
Make the sauce: In a small bowl, whisk together soy sauce, ketchup, white vinegar, brown sugar, and water until well combined.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil.
Add the cornstarch-coated chicken pieces to the skillet and cook for 4-5 minutes, stirring occasionally, until the chicken is golden and fully cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped bell peppers, carrots, and minced garlic. Stir-fry for 3-4 minutes until the vegetables soften slightly but remain crisp.
Lower the heat to medium. Return the cooked chicken to the skillet and add the pineapple chunks.
Pour the sweet and sour sauce over the chicken and vegetables. Stir everything together, ensuring all ingredients are evenly coated. Allow the mixture to simmer for 2-3 minutes, letting the sauce thicken slightly.
Season the stir fry with salt and black pepper to taste. Stir well.
Turn off the heat and garnish the dish with finely chopped green onions and sesame seeds, if desired.
Serve the Sweet and Sour Stir Fry Chicken hot over steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 380 mg | 126% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 68.4 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2947 mg | 63% | |
*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.
