This delicious sweet and sour chicken comes together in just 25 minutes and it is lighter and better than the restaurant version.
When I was a little kid, and we only went out to eat on very special occasions, I can remember requesting to go to our local Chinese restaurant. The highlights included drinking kiddie cocktails out of very fun cups with decorations coming out of them, as well as sweet and sour chicken.
This sweet and sour chicken recipe is healthier than the restaurant version because we skip breading and frying the chicken, which also makes it quicker. But it still has the same great flavor that you know and love. This is a great take-out fake-out!
How to Make Sweet and Sour Chicken
Here is a photo overview of how this homemade sweet and sour chicken recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Coat the Chicken
In a sealable bag, combine the cornstarch, salt, and black pepper. Add the dried chicken, seal the bag, and shake until all of the chicken is well coated.
Cook the Chicken
Heat oil in a large skillet and then add the chicken. Once it has browned, transfer the chicken to a plate while you continue with the recipe.
Cook the Vegetables
Add the chopped veggies to the hot skillet and cook until soft.
Make the Sweet and Sour Sauce
Add the pineapple chunks, pineapple juice, rice wine vinegar, brown sugar, ketchup, and soy sauce, scraping up any browned bits. Bring the mixture to a simmer on the stovetop.
Put it Altogether
Stir the cooked chicken into the vegetables and sauce until everything is coated and the sauce thickens. This recipe is delicious over some white or brown rice. I love to make rice in my Instant Pot, it comes out perfect every time.
Storing and Reheating Leftovers
Store any leftover sweet and sour chicken in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in a small skillet over low heat until heated through, or in the microwave.
If you make my homemade Sweet and Sour Chicken recipe or any of my other recipes, be sure to let me know how you enjoyed it by leaving a comment!
Sweet and Sour Chicken
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil divided
- 1 green bell pepper cut into bite sized pieces
- 1 red bell pepper cut into bite sized pieces
- 1/2 yellow onion cut into bite sized pieces
- 2 garlic cloves minced
- 1 cup pineapple chunks reserve the juice from the can (150 grams)
- 1/2 cup pineapple juice
- 3 tablespoons rice wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon low sodium soy sauce
Instructions
- Pat the cut chicken very dry. Then in a sealable bag, combine the cornstarch, salt, and black pepper, tossing to combine. Add the dried chicken. Seal the bag and shake until all of the chicken is well coated.1 pound boneless skinless chicken breasts, 3 tablespoons cornstarch, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Heat two tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until it is browned, about four minutes. Remove from the pan to a plate.3 tablespoons vegetable oil
- Add the remaining one tablespoon of oil. Then add peppers, onion, and garlic and cook for three to four minutes until the vegetables begin to soften.1 green bell pepper, 1 red bell pepper, 1/2 yellow onion, 2 garlic cloves
- Then add the pineapple chunks, pineapple juice, rice wine vinegar, brown sugar, ketchup, and soy sauce, scraping up any browned bits. Bring the mixture to a simmer and add the chicken back in, cooking for three to five minutes until the sauce has thickened. Serve with rice.1 cup pineapple chunks, 1/2 cup pineapple juice, 3 tablespoons rice wine vinegar, 3 tablespoons brown sugar, 2 tablespoons ketchup, 1 tablespoon low sodium soy sauce
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