sweet sour chicken stir fry recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best sweet sour chicken stir fry recipe

I’m so excited to share this sweet sour chicken stir fry recipe with you all. This dish has been a staple in our household for years, and it’s always a hit with the kids. I mean, who doesn’t love a good stir-fry, right?

The combination of sweet and sour flavors is just perfect, and it’s so easy to make. Plus, it’s a great way to get your family to eat their veggies. We love serving this dish at family gatherings, and it’s always the first one to go.

I’ve even started making it for our weekly dinner nights, as it’s just that good. The best part is that it’s incredibly versatile – you can serve it with rice, noodles, or even as a main dish on its own. My family loves when I add in some crunchy vegetables like bell peppers or carrots, but feel free to customize to your liking.

One of the things I love about this recipe is how quickly you can get it on the table – just 20 minutes from start to finish! It’s perfect for those busy weeknights when you need something fast and delicious. And let’s not forget about the health benefits – with chicken breast and a variety of colorful veggies, this dish is a nutritious option for your family.

I like to think that this recipe has been passed down through generations in my family, and now I get to share it with all of you.

Sweet and Sour Chicken Stir Fry

4.9 from 1631 votes

A quick and flavorful stir fry featuring tender chicken pieces and colorful vegetables in a tangy sweet and sour sauce. This dish comes together in under 30 minutes, making it perfect for a busy weeknight dinner.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

1 lb boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon white pepper

For the Sauce

1/3 cup rice vinegar
1/4 cup ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 cup pineapple juice

For the Stir Fry

2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup pineapple chunks (fresh or canned, drained)
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green onions, sliced for garnish

👨‍🍳Directions

1In a medium bowl, combine the chicken cubes with cornstarch, soy sauce, salt, and white pepper.
2Toss well to coat evenly and set aside for 5 minutes while you prepare the sauce.
3In a small bowl, whisk together the rice vinegar, ketchup, brown sugar, soy sauce, cornstarch, and pineapple juice until the cornstarch is completely dissolved.
4Set the sauce mixture aside.
5Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
6Add the chicken pieces in a single layer and cook without stirring for 2 minutes until the bottom is golden brown, then stir fry for another 2 to 3 minutes until the chicken is cooked through and no longer pink inside.
7Remove the chicken from the wok and set aside.
8Add the remaining 1 tablespoon of oil to the wok over high heat.
9Add the sliced bell peppers and stir fry for 2 minutes until they are crisp-tender and slightly charred at the edges.
10Add the minced garlic and grated ginger to the wok and stir fry for 30 seconds until fragrant.
11Return the cooked chicken to the wok along with the pineapple chunks.
12Pour the prepared sauce over the chicken and vegetables.
13Stir fry everything together for 1 to 2 minutes until the sauce thickens and coats all the ingredients evenly.
14The sauce should bubble and become glossy.
15Remove the wok from the heat.
16Garnish with sliced green onions and serve immediately over steamed rice.

🔧Equipment

Large wok or skillet
Small bowl
Measuring cups and spoons
Cutting board
Knife
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 28g

📝Notes

For extra crunch, add 1/2 cup of chopped water chestnuts or cashews along with the peppers. To make it spicier, add 1 teaspoon of sriracha or red pepper flakes to the sauce.

Watch Video Of How Sweet and Sour Chicken Stir Fry Works

This sweet sour chicken stir fry recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or want to impress your guests at a party.

It’s so easy to customize with your favorite ingredients and serves well both hot and cold.

My family loves having this dish on hand because it’s always a hit with the kids – they can’t get enough of that sweet and sour flavor combination!

❓ Frequently Asked Questions About Sweet and Sour Chicken Stir Fry

Q: What is sweet sour chicken stir fry?

Sweet sour chicken stir fry is a popular Chinese-inspired dish that combines the flavors of sweet and sour sauces with crispy chicken and crunchy vegetables.

Q: What ingredients do I need for this recipe?

You’ll need chicken breast or thighs, bell peppers, carrots, onions, soy sauce, oyster sauce (optional), sugar, vinegar, vegetable oil, garlic powder, salt, pepper.

Q: Can I use frozen vegetables in this recipe?

Yes! Frozen vegetables are a great option when fresh ones are not available. Just thaw them first and use them in place of fresh veggies.

Q: How do I store leftover sweet sour chicken stir fry?

You can store leftover sweet sour chicken stir fry in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe gluten-free?

Yes! Simply substitute the soy sauce with a gluten-free alternative and be sure to check the ingredients of your oyster sauce (if using).

Similar Posts