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4.9 from 99 votes

Sweet and Sour Chicken

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 457 kcal
Course: Main Course
Cuisine: Chinese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add the chicken back into the skillet and stir to coat in the sauce and veggies.
  8. Serve over cooked rice or noodles, or in lettuce wraps for a low-carb version, garnished with sesame seeds and sliced green onions (optional).

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

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

% 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.