Description
This Sweet and Sour Chicken is a better-than-takeout classic made at home! Crispy chicken pieces tossed in a tangy pineapple sauce with peppers, onions, and juicy pineapple chunks. Serve over rice or noodles for a quick, flavorful meal the whole family will devour.
Ingredients
For the Sauce:
¾ cup pineapple juice (100%, no added sugar)
1 tbsp garlic, minced
¼ cup water
¼ cup apple cider vinegar (or rice vinegar)
3 tbsp low-sodium soy sauce
¼ cup brown sugar
3 tbsp ketchup (organic recommended)
1 tbsp cornstarch
For the Chicken:
1½ lbs boneless skinless chicken breasts, cubed
¼ cup cornstarch
2–3 tbsp vegetable oil or canola oil
For the Stir-Fry:
1½ cups bell peppers (red, green, or both), chopped
½ cup onion, chopped
1 cup pineapple chunks (fresh or canned)
Pinch of crushed red pepper flakes (optional)
Salt to taste
Green onions or toasted sesame seeds for garnish
Instructions
Make the Sauce:
In a small saucepan, whisk together the pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and cornstarch. Bring to a simmer over medium heat, stirring until slightly thickened. Cover and remove from heat.Prep the Chicken:
Toss chicken pieces with cornstarch in a large bowl. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chicken (shaking off excess cornstarch) and cook until browned and cooked through. Remove and set aside.Cook the Vegetables:
In the same skillet, add a little more oil if needed. Sauté onions and peppers over medium-high heat until slightly tender, about 4–5 minutes.Combine and Finish:
Lower heat to medium. Add the chicken back into the skillet along with the sauce, pineapple chunks, and crushed red pepper flakes. Stir gently to combine. Let everything warm through for 2–3 minutes.Serve:
Serve over cooked rice or Chinese noodles. Garnish with green onions or sesame seeds.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Short on time? Prep the sauce in advance and refrigerate for up to 3 days.
Too sweet? Add a splash more vinegar to balance the flavors.
Low-carb option: Serve over cauliflower rice or in lettuce wraps.
Protein swap: Chicken thighs work just as well if you prefer darker meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 14 g
- Sodium: 740 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg