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Easy Sweet and Sour Chicken (No batter, stir fry)
5 from 32 votes

Easy Sweet and Sour Chicken (No batter, stir fry)

This Sweet and Sour Chicken recipe skips battering, instead tossing sliced chicken breasts in baking soda and cornstarch before searing. It pairs tender chicken with a stir-fried mix of bell peppers and onions, coated in a tangy sauce made from chicken broth, soy sauce, ketchup, brown sugar, and vinegar. The sauce thickens for a glossy finish, resulting in a flavorful, well-balanced dish with crisp-tender vegetables.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Course: Dinner
Cuisine: Chinese

Ingredients

For the chicken:
  • 2 to 3 pounds chicken breast sliced thin, boneless skinless
  • 2 teaspoons baking soda
  • 2 tablespoons cornstarch
  • 2 tablespoons water cold
  • 2 tablespoons neutral oil like vegetable or canola
For the vegetables:
  • 2 teaspoons sesame oil
  • 1 large white onion cut into bite sized squares
  • 1 large green bell pepper cut into bite sized squares
  • 1 large red bell pepper cut into bite sized squares
  • 2 tablespoons ginger minced
  • 4 large garlic minced, cloves
For the sauce:
  • 1 cup chicken broth
  • ½ cup soy sauce low sodium
  • ½ cup ketchup
  • ½ cup dark brown sugar
  • 3 tablespoons rice wine vinegar or apple cider vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes

Instructions

    Cup of Yum
  1. Add the chicken to a large bowl, then sprinkle with baking soda and cornstarch. Pour in the water and mix everything together until evenly coated. Set aside for at least 15 minutes.
  2. In a large skillet or wok, heat the neutral oil over medium heat. Sear the sliced chicken in batches until fully cooked, then remove from the pan and set aside.
  3. In the same wok, heat the sesame oil over medium heat. Sauté the onions and bell peppers until fragrant and slightly softened. Add the garlic and ginger and cook briefly until aromatic. Pour in the chicken broth, soy sauce, ketchup, dark brown sugar, and vinegar, stirring to combine. Let the mixture simmer until the flavors meld together, about 2 to 3 minutes.
  4. Whisk together the cornstarch and water to make a slurry. Stir in the cornstarch and continue to simmer the sauce, stirring occasionally, until it thickens.
  5. Add the sliced chicken back into the wok, stirring to coat it evenly in the sauce. Allow everything to simmer for 5 minutes to meld the flavors. Serve hot.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Reheat the dish in a non-stick skillet over medium heat to maintain texture.
  • Slice vegetables into evenly sized pieces to ensure even cooking.
  • Cut chicken into thin, uniform slices for consistent cooking results.

Nutrition Information

Serving 320g

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories

% Daily Value*

Serving 320g

* Percent Daily Values are based on a 2,000 calorie diet.