Sweet and Sour Chicken Recipe

This Sweet and Sour Chicken recipe is a delicious homemade version of the classic takeout favorite. Featuring tender, bite-sized chicken pieces coated in a perfectly balanced tangy-sweet sauce, it’s loaded with fresh pineapple chunks, crisp bell peppers, and onions. Serve it over fluffy white rice or Chinese noodles for a complete meal. Quick to make and easy to customize, this recipe is perfect for weeknight dinners or entertaining guests. The fresh pineapple and vibrant vegetables add a healthy touch, while the rich sauce ties everything together beautifully.

Ingredients

For the Sauce:

• ¼ cup fresh pineapple juice
• 2 cloves garlic, minced
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cornstarch

For the Sweet and Sour Chicken:

• 1 ¼ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ⅓ cup cornstarch
• 2-3 tablespoons vegetable or canola oil
• 1 medium onion, diced large
• 1 green bell pepper, seeded and diced large
• 1 red bell pepper, seeded and diced large
• 1 ½ cups fresh pineapple chunks
• 2 pinches red pepper flakes
• Salt and pepper to taste
• Optional: Cooked rice or Chinese noodles for serving

Instructions

1. Make the Sauce:
   • In a small saucepan, combine pineapple juice, minced garlic, water, apple cider vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch.
   • Simmer over low heat, whisking frequently, until the sauce thickens. Once thickened, cover and remove from heat.
2. Prepare the Chicken:
   • Place the chicken pieces and ⅓ cup cornstarch in a large zip-top bag. Shake until the chicken is evenly coated.
   • Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat. Shake off any excess cornstarch from the chicken and add it to the skillet.
   • Cook for 4-5 minutes, turning to brown all sides, until the chicken is cooked through. Remove the chicken from the skillet and set aside.
3. Cook the Vegetables:
   • Add 1 tablespoon of oil to the skillet and return to medium-high heat. Add the onion and cook for 1-2 minutes.
   • Add the green and red bell peppers, cooking for an additional 2-3 minutes while stirring frequently.
4. Combine and Serve:
   • Lower the heat to low and return the cooked chicken to the skillet with the vegetables. Stir and cook for 1 minute.
   • Pour the prepared sauce into the skillet and add the pineapple chunks, red pepper flakes, and salt to taste. Gently stir to combine and heat through.
   • Serve immediately over cooked rice or Chinese noodles.

Tips

• Control the spice: Adjust the amount of red pepper flakes based on your spice preference.
• Cornstarch coating: Shake off excess cornstarch before cooking the chicken to avoid clumps.
• Cook evenly: Cut chicken into uniform-sized pieces to ensure even cooking.
• Fresh pineapple: Fresh pineapple gives the best flavor, but canned pineapple chunks in juice can be used as a substitute.

Variations and Substitutions

• Vegetarian option: Replace chicken with tofu or seitan for a plant-based alternative.
• Add vegetables: Enhance the dish with broccoli, snap peas, or zucchini.
• Gluten-free: Use gluten-free soy sauce and ensure cornstarch is labeled gluten-free.
• Sweetener swap: Substitute honey or maple syrup for brown sugar for a natural sweetener.

FAQs

Can I make this dish ahead of time?
Yes! Prepare the sauce and cook the chicken and vegetables separately. Combine and reheat just before serving.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Can I freeze sweet and sour chicken?
Yes, freeze the chicken, vegetables, and sauce separately. Thaw overnight in the refrigerator and reheat when ready to serve.

Serving Suggestions

• With rice: Serve over fluffy white rice, jasmine rice, or brown rice for a classic pairing.
• With noodles: Toss with cooked Chinese noodles for a delightful twist.
• As a side: Pair with egg rolls, spring rolls, or stir-fried vegetables for a complete meal.

Why You’ll Love This Recipe

• Perfect balance of flavors: The tangy sauce, sweet pineapple, and savory chicken come together in perfect harmony.
• Family-friendly: A crowd-pleaser that kids and adults will both enjoy.
• Easy to customize: Adaptable to your preferences with various vegetables or proteins.
• Quick and simple: Ready in under 40 minutes for a delicious weeknight dinner.

This Sweet and Sour Chicken recipe delivers restaurant-quality flavors in the comfort of your home. It’s a must-try for anyone who loves a delicious and versatile meal!

Sweet and Sour Chicken Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• For the Sauce:

• ¼ cup fresh pineapple juice

• 2 cloves garlic, minced

• 2 tablespoons water

• 2 tablespoons apple cider vinegar

• 1 tablespoon low-sodium soy sauce

• 2 tablespoons brown sugar

• 2 tablespoons ketchup

• 1 tablespoon cornstarch

• For the Sweet and Sour Chicken:

• 1 ¼ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• ⅓ cup cornstarch

• 2-3 tablespoons vegetable or canola oil

• 1 medium onion, diced large

• 1 green bell pepper, seeded and diced large

• 1 red bell pepper, seeded and diced large

• 1 ½ cups fresh pineapple chunks

• 2 pinches red pepper flakes

• Salt and pepper to taste

• Optional: Cooked rice or Chinese noodles for serving

Directions

• Make the Sauce:
• In a small saucepan, combine pineapple juice, minced garlic, water, apple cider vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch.
• Simmer over low heat, whisking frequently, until the sauce thickens. Once thickened, cover and remove from heat.
• Prepare the Chicken:
• Place the chicken pieces and ⅓ cup cornstarch in a large zip-top bag. Shake until the chicken is evenly coated.
• Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat. Shake off any excess cornstarch from the chicken and add it to the skillet.
• Cook for 4-5 minutes, turning to brown all sides, until the chicken is cooked through. Remove the chicken from the skillet and set aside.
• Cook the Vegetables:
• Add 1 tablespoon of oil to the skillet and return to medium-high heat. Add the onion and cook for 1-2 minutes.
• Add the green and red bell peppers, cooking for an additional 2-3 minutes while stirring frequently.
• Combine and Serve:
• Lower the heat to low and return the cooked chicken to the skillet with the vegetables. Stir and cook for 1 minute.
• Pour the prepared sauce into the skillet and add the pineapple chunks, red pepper flakes, and salt to taste. Gently stir to combine and heat through.
• Serve immediately over cooked rice or Chinese noodles.