sweet and sour stir fry recipe

Written ByJenny Smyth Posted on
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The Best sweet and sour stir fry recipe

I’ve been making sweet and sour stir fry for years, and it’s always a hit with my family. It’s a dish that originated in China, but has been adapted and modified to suit Western tastes. The combination of sweet and sour flavors is a perfect balance of tastes, and the addition of vegetables and meat makes it a complete meal.

I love that it’s easy to make and can be customized to suit our dietary needs. My kids love helping me in the kitchen, especially when we’re chopping up the vegetables and stirring the wok. It’s a great way to get them involved in cooking and teach them about different cultures.

The best part is that it’s ready in under 30 minutes, making it a perfect option for busy weeknights or weekend gatherings. I’ve served it at countless family gatherings, potlucks, and even as a quick lunch for my kids’ friends. It’s a crowd-pleaser, and I’m sure you’ll love it just as much as we do!

I’ve experimented with different ingredients over the years, but the classic combination of bell peppers, onions, and pineapple remains my favorite. The acidity from the vinegar helps to balance out the sweetness of the sugar, creating a delightful harmony of flavors. I’ve also learned to adjust the level of spiciness to suit our taste preferences.

Whether you like it mild or fiery hot, this recipe is sure to become a staple in your household.

Sweet and Sour Stir Fry

4.8 from 1197 votes

A classic sweet and sour stir fry recipe with tender chicken, crisp vegetables, and a tangy sauce. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stir Fry

1 lb chicken breast, cut into bite-sized pieces
1 bell pepper, sliced
1 onion, sliced
2 carrots, peeled and sliced
2 cloves garlic, minced
1 cup pineapple chunks
4 tbsp vegetable oil

For the Sauce

1/2 cup pineapple juice
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup brown sugar
1 tbsp soy sauce
1 tbsp cornstarch

👨‍🍳Directions

1Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2Add chicken pieces and cook until they are no longer pink, about 5-7 minutes.
3Remove chicken from skillet and set aside.
4In the same skillet, add the remaining 2 tablespoons of vegetable oil.
5Add bell pepper, onion, and carrots.
6Stir fry for 5-7 minutes until the vegetables are tender and slightly browned.
7Add minced garlic and cook for an additional 1 minute until fragrant.
8In a mixing bowl, combine pineapple juice, ketchup, white vinegar, brown sugar, soy sauce, and cornstarch.
9Mix well until the cornstarch is fully dissolved.
10Pour the sauce mixture into the skillet with the vegetables.
11Stir well to combine.
12Return the cooked chicken to the skillet.
13Add pineapple chunks and stir everything together.
14Cook for an additional 3-5 minutes until the sauce has thickened and the chicken is heated through.
15The sauce should be glossy and slightly thickened.

🔧Equipment

Large skillet or wok
Mixing bowl
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2.5g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 25g

📝Notes

Tips: Serve over steamed rice or noodles for a complete meal.

This sweet and sour stir fry recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family.

It’s easy to make ahead of time and refrigerate or freeze for later use.

When reheating leftovers, feel free to add some extra veggies or protein to give it an extra boost of nutrition.

❓ Frequently Asked Questions About Sweet and Sour Stir Fry

Q: What type of protein can I use in this recipe?

You can use chicken, beef, pork, tofu, or any combination of these options. For vegetarians or vegans, you can simply omit the protein or substitute with additional vegetables.

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