Sweet and sour chicken combines tender chicken breast pieces with a vibrant sweet and sour sauce, creating a delightful balance of tangy and sweet flavours. This dish is enhanced with the sweet and sour sauce which has juicy pineapple chunks and colourful bell peppers, all served over fluffy rice for a satisfying meal.
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Why you'll love this recipe
Lighter option. This sweet and sour chicken is made without batter, offering a healthier, yet still delicious, alternative.
Lean protein. Using tender chicken breast makes this dish a great source of lean protein.
Quick and easy. With simple steps and minimal prep, this recipe is perfect for busy weeknights.
Fresh flavours. The combination of homemade sweet and sour sauce with juicy pineapple creates a fresh and vibrant taste.
Ingredients
Sweet & Sour Stir Fry Ingredients
Chicken breast. Chicken breast is a lean and versatile protein that works well in stir-fry dishes like sweet and sour chicken. Its mild flavor absorbs the tangy sweet and sour sauce beautifully, creating a tender and juicy texture.
Cornstarch. Used to coat the chicken breast to tenderise it.
Peppers/capsicum. I like using colourful vegetables in sweet and sour chicken because it enhances the colour profile. Peppers in the sweet and sour sauce also add a good crunch.
Pineapples in juice. The juice from canned pineapples adds sweetness and tang to the sweet and sour sauce, while the chunks provide bursts of fruity flavour.
Rice. A neutral base to soak up the flavours of the sweet and sour pork; you can use jasmine, basmati, or brown rice for different textures.
Sweet & Sour Sauce Ingredients
White sugar. Sweetens the sweet and sour sauce to balance the tanginess of the vinegar and tomatoes; you can use brown sugar or honey as a substitute.
White vinegar. Adds the signature tangy flavour to the sweet and sour sauce; apple cider vinegar or rice vinegar are good alternatives.
Tomato sauce. Gives the sweet and sour sauce its vibrant red colour and a touch of sweetness.
Worcestershire sauce and oyster. Provides a savoury, umami depth to the sweet and sour sauce;.
Soy sauce. Adds saltiness and depth to the sauce.
Garlic and Ginger. Crushed or grated for a pungent, aromatic base to the sweet and sour chicken with sweet and sour sauce.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make sweet & sour chicken
- Prepare sauce and chicken
Coat the chicken breast pieces in cornflour until evenly coated. This keeps the moisture in the sweet and sour chicken without batter. Mix sauce ingredients together then add to the chicken. Set aside for 5-10 minutes.
- Prepare other ingredients
Slice vegetables as set out in the instructions.
Put rice on, if serving the sweet and sour chicken with rice (1:1.5 ratio rice: water on stove until boiling, turn off, lid on for 10 minutes. Fluff. Set aside 10 minutes. - Preheat wok
Preheat wok with oil over high heat. It'll be ready when a sprinkle of water almost immediately evaporates.
- Stir fry
Add onion and toss for 2 minutes. Add carrots and capsicums and stir fry for a further 4 minutes until lightly softened. Remove from pan.
Add chicken with sauce to the pan and allow the homemade sweet and sour sauce to come to the boil before lowering the heat to low. It should slightly thicken.
Once thickened, add vegetables back in and mix well. Add pineapple chunks. - Finish & Serve
When the chicken in the sweet and sour sauce has reached 70C (it will continue to cook in the sauce for a further couple of minutes once removed), take off the heat and allow to sit for 5 minutes.
Serve sweet and sour chicken over rice with a garnish of spring onion (optional).
Top Tip
Prep everything in advance!!
Since stir-frying is a fast process, have all your ingredients prepped and ready to go before you start cooking. This includes mixing the sweet and sour sauce ingredients ahead of time.
Substitutions and variations
Protein. Swap chicken breast for the classic Pork Sweet and Sour. You could also substitute for shrimp or tofu.
Soy Sauce. Use tamari for a gluten-free option or coconut aminos for a soy-free alternative, both of which still provide the savory depth needed for the sweet and sour sauce.
Pineapple Juice: If you don’t have canned pineapple, use fresh juice or a splash of orange juice to maintain the fruity sweetness in the sweet and sour sauce.
Pineapple Pieces. If you prefer to skip the pineapple pieces, consider adding extra vegetables like bell peppers or zucchini to maintain texture and balance.
Vegetables. Feel free to mix up the vegetables by adding broccoli, snow peas, or mushrooms for a customized Sweet and Sour Chicken stir fry that suits your personal preference.
White Vinegar. Substitute white vinegar with rice vinegar or apple cider vinegar for a milder tang in the sweet and sour sauce, adjusting the sweetness as needed.
Recommended equipment
- Measuring cups and measuring spoons
- Mixing bowls
- Large knife
- Chopping board
- Large pan or wok
- Spatula or wooden spoon
- Small pot or Rice cooker (optional, if this is how you choose to cook your rice)
- Meal prep containers (optional, for storing)
- Reusable ziplock (optional, for freezing)
- Vacuum sealer (optional, for freezing)
- Souper cubes (optional, for freezing)
Meal prep and leftovers
Meal prepping Sweet and Sour Chicken is a great way to ensure you have a tasty, balanced meal ready to go during the week. By cooking in advance, you can save time and avoid the temptation of unhealthy takeout.
Storing
Store the cooked Sweet and Sour Chicken in airtight containers in the refrigerator for up to 4 days, keeping the sauce and rice separate if possible to maintain texture.
Reheating
Add an icecube to the rice and reheat your meal in the microwave on 1 minute intervals. Mix the sweet and sour chicken and rice together only after the minute/two minutes so the rice doesn't break. If the sweet and sour sauce has thickened too much, add a splash of water to loosen it up.
Freezing
Sweet and Sour Chicken can be frozen for up to 6 months. To freeze, allow it to cool completely before transferring to freezer-safe containers. When reheating from frozen, thaw overnight in the refrigerator and then heat as usual. If you freeze the rice separately, it helps retain its fluffy texture. Or, you can cook the rice fresh when you want to eat the sweet and sour chicken without batter.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
"Healthy" is subjective and anything can be eaten in moderation. Sweet and sour chicken can be a more balanced meal option and more meal prep friendly if prepared with lean chicken breast, plenty of vegetables, and a lighter sauce that is lower in sugar. Skipping the batter or deep frying also helps reduce the calorie content, making it a more balanced dish.
Yes, sweet and sour chicken can be frozen. To freeze, allow the dish to cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 6 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove or in the microwave. If you can, store the rice separately or cook rice fresh for the homemade sweet and sour chicken stir fry when you're ready to eat it..
Yes, you can make sweet and sour chicken without pineapple. To maintain the sweet and tangy flavour, you can use alternatives like apple cider vinegar, orange juice, or a bit of honey mixed with lemon or lime juice in the sauce.
Other Asian-inspired recipes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Sweet and Sour Chicken with Rice
Ingredients
Sweet & Sour Stir Fry
- 500 g chicken breast cut into 1inch chunks
- 30 g (¼ cup) cornflour/cornstarch
- 1 brown onion diced
- 1 red capsicum sliced 1 inch pieces
- 1 green capsicum sliced 1 inch pieces
- 2 carrots sliced ½cm pieces
- 20 ml (1 tbsp) olive oil extra virgin
- 400 g (1 can) pineapples in juice see note 1
Sweet & Sour Sauce
- 60 g (¼ cup) white sugar
- 80 ml (⅓ cup) white vinegar subs note 2
- 60 ml (¼ cup) pineapple juice from the can
- 45 ml (3 tbsp) tomato sauce/ketchup
- 5 ml (1 tsp) worcestershire sauce subs note 3
- 20 ml (1 tbsp) soy sauce subs note 4
- 5 ml (1 tsp) oyster sauce subs note 5
- 2 cloves garlic crushed or grated crushed or grated, subs note 6
- 1 teaspoon ginger crushed or grated crushed or grated, subs note 6
- 20 g (2 tbsp) cornflour/cornstarch
- 120 ml (½ cup) water
- Rice to serve - cook as usual
- 300 g (1 ½ cups) rice white, basmati, jasmine cooked your way or see my tips
- 675 ml (2 ½ cups) water or stock
Instructions
Prepare the Ingredients
- Coat chicken breast pieces in cornflour to keep moisture in the sweet and sour chicken. Mix sauce ingredients and add to the chicken. Set aside for 5-10 minutes.
- Slice vegetables as instructed.
- Cook rice your own way or follow my directions for different methods.
- Mix sauce ingredients together.
Stir Fry
- Preheat the wok with oil over high heat. It's ready when a sprinkle of water evaporates almost immediately.
- Add onion and toss for 2 minutes. Add carrots and capsicums, and stir-fry for 4 minutes until lightly softened. Remove from pan.
- Add chicken with sauce to the pan and bring to a boil, then lower the heat to simmer until the sauce slightly thickens.
- Add vegetables and pineapple chunks back into the pan and mix well.
Serve
- Once the chicken reaches 70°C (160°F) and has cooked in the sauce for a couple of minutes, remove from heat and let it sit for 5 minutes. Serve over rice with a garnish of spring onion if desired.
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