Sweet and Sour Chicken
User Reviews
4.9
99 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
457 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Chicken
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This sweet and sour chicken recipe is an easy Chinese stir-fry with bell pepper and pineapple that's gluten-free and packed with sweet and tangy flavor!
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Ingredients
For the sweet and sour chicken:
- 1 lb. chicken breast meat cut into 1" pieces (about 2 breasts)
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup cornstarch more if needed
- 1/4 cup canola oil or other neutral tasting oil (for frying)
- 1 bell pepper diced (any color is fine)
- 1/2 cup diced pineapple canned or fresh
- 1/2 cup diced red onion from about 1 small or 1/2 large onion
- sesame seeds and green onion for garnish, optional
- cooked rice or noodles for serving, optional
For the sweet and sour sauce:
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup water or pineapple juice- see notes.
- 1 teaspoon Sriracha more or less depending on spicy preference
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
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Instructions
- In a medium bowl, mix together the soy sauce (1 tablespoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Add the diced chicken to the bowl and toss to coat. Allow to marinate for at least 5 minutes.
- While the chicken is marinating, mix together all the ingredients for the sweet and sour sauce in a small bowl or glass measuring cup (1/4 cup brown sugar, 1/4 cup honey, 1/4 cup ketchup, 1/4 cup rice vinegar, 1/4 cup water, 1 teaspoon Sriracha, 1 tablespoon soy sauce, and 1 teaspoon garlic powder). This is also a good time to dice the pepper and onion, if you haven't already.
- Sprinkle the cornstarch (1/4 cup) on top of the chicken and toss to coat each piece evenly. Use a couple tablespoons more if there isn't enough to coat each piece.
- Heat the canola oil (1/4 cup) in a large skillet or wok (I prefer nonstick) over medium-high heat. Add the chicken and fry until crispy and fully cooked, flipping occasionally, about 5-8 minutes. Once fully cooked, remove to a plate.
- Add the diced bell pepper, diced red onion (1/2 cup), and diced pineapple (1/2 cup) to the skillet. Sauté over medium-high heat until browned and softened, about 3-5 minutes.
- Turn the heat to medium-low and pour the sauce into the skillet. Stir and simmer until sauce has thickened a bit, about 2 minutes.
- Add the chicken back into the skillet and stir to coat in the sauce and veggies.
- Serve over cooked rice or noodles, or in lettuce wraps for a low-carb version, garnished with sesame seeds and sliced green onions (optional).
Equipments used:
Notes
- Looking for a vegan version? This recipe was inspired by the vegan Sweet and Sour Tofu Recipe from Jessica in the Kitchen.
- For a lighter, lower fat version, you can reduce the oil to 1-2 tablespoons, which will work best with a nonstick skillet.
- For a lower-sugar version, reduce brown sugar and honey to 2 tablespoons each.
- For 100% gluten-free, be sure to use gluten-free soy sauce.
- If you have pineapple juice from dicing the pineapple or from canned pineapple, you can use it in the sauce in place of the water and reduce the sugar by a little bit so it's not wasted.
- Ingredient substitutions: chicken thighs may be substituted for breasts; liquid aminos may be substituted for soy sauce; flour, arrowroot powder, or almond flour may be substituted for the cornstarch, yellow, white, or light green and white scallion parts may be substituted for the red onion; fresh minced garlic may be substituted for garlic powder; other Asian-style hot sauce or chili garlic paste may be substituted for Sriracha; white or apple cider vinegar may be substituted for rice vinegar.
Nutrition Information
Show Details
Calories
457kcal
(23%)
Carbohydrates
50g
(17%)
Protein
26g
(52%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Cholesterol
73mg
(24%)
Sodium
1097mg
(46%)
Potassium
639mg
(18%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
1042IU
(21%)
Vitamin C
52mg
(58%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 1097mg | 46% |
| Potassium | 639mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 1042IU | 21% |
| Vitamin C | 52mg | 58% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
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