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Easy Sweet and Sour Chicken

Lean chicken breast made with peppers and pineapple and cooked in with a delicious sweet and sour sauce Ready in just 30 minutes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 294 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 tbsp groundnut oil divided
  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 red bell peppers cut into 1-inch chunks
  • 1 yellow bell pepper cut into 1-inch chunks
  • 1 small yellow onion cut into 1-inch chunks
  • 3 garlic cloves minced
  • 1- inch knob of ginger grated or minced
  • 1/4 cup low sodium soy sauce or coconut aminos liquid
  • 2 tbsp honey
  • 2 tbsp Worcestershire sauce 
  • 1 tbsp white vinegar
  • 1 tbsp tomato paste
  • 2 tbsp cornstarch
  • 1 small pineapple or 1/4 from a big pineapple
  • 2 tbsp thinly sliced green onion for serving
  • 2 tsp toasted sesame seeds for serving
  • Optional: cooked rice

Instructions

    Cup of Yum
  1. Heat half a tablespoon of oil in a large pan over medium heat.
  2. Add prepared veggies and stir fry for 3-4 minutes, until just beginning to get tender. Set aside.
  3. To the same preheated skillet add garlic, ginger, and fry for 1 minute. Add in the chicken and cook, stirring frequently, until golden and cooked through.
  4. Meanwhile, in a small bowl, combine the soy sauce, honey, Worcestershire, vinegar, tomato paste, and cornstarch. Whisk well until cornstarch is fully dissolved.
  5. Pour this mixture over the cooked chicken and stir to coat, allowing it to simmer for a couple of minutes; You'll see it begins to thicken almost immediately.
  6. Return the cooked veggies back to the pan, together with the pineapple chunks.
  7. Toss everything to combine and coat with the sauce.
  8. Sprinkle with sesame seeds and green onion and serve over cooked rice, if desired.

Notes

  • Storage: Place leftovers in a container and store them in the fridge for up to 3-4 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
  • Nutritional facts: For one cup of sweet and sour chicken without rice. Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
  • Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
  • Veggies: We used red and yellow peppers, but you may add in other veggies like carrots, snow peas, mushrooms, or leeks. 
  • Oil: if you don't have peanut oil, you may use sesame oil.
  • Garlic and ginger: we highly recommend you use fresh garlic and ginger for optimum flavor.
  • Use coconut amino in place of soy sauce.
  • Honey: You may use brown sugar or coconut sugar.
  • Chicken: Use lean chicken breast. Other options can be boneless chicken thighs or skip the chicken and use shrimp.
  • Storage: Place leftovers in a container and store them in the fridge for up to 3-4 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
  • Nutritional facts: For one cup of sweet and sour chicken without rice. Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Nutrition Information

Serving 1cup Calories 294kcal (15%) Carbohydrates 36g (12%) Protein 26g (52%) Fat 6g (9%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 73mg (24%) Sodium 567mg (24%) Potassium 828mg (24%) Fiber 4g (16%) Sugar 24g (48%) Vitamin A 1449IU (29%) Vitamin C 163mg (181%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 294

% Daily Value*

Serving 1cup
Calories 294kcal 15%
Carbohydrates 36g 12%
Protein 26g 52%
Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 73mg 24%
Sodium 567mg 24%
Potassium 828mg 18%
Fiber 4g 16%
Sugar 24g 48%
Vitamin A 1449IU 29%
Vitamin C 163mg 181%
Calcium 45mg 5%
Iron 2mg 11%

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