Sweet and Sour Chicken

This homemade Sweet and Sour Chicken is bursting with vibrant flavors, tender chicken, juicy pineapple, and colorful bell peppers—all coated in a tangy, sticky sauce. It’s better than takeout and comes together in under 30 minutes!

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Ingredients

For the Sauce

• ¼ cup fresh pineapple juice
• 2 cloves garlic, minced
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cornstarch

For the Chicken

• 1¼ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ⅓ cup cornstarch
• 2–3 tablespoons vegetable or canola oil
• 1 medium onion, chopped into large dice
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1½ cups fresh pineapple chunks
• 2 pinches red pepper flakes
• Salt and black pepper, to taste
• Optional: cooked rice or Chinese noodles, for serving

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Instructions

1. Make the Sauce:
   In a small saucepan, whisk together the pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and cornstarch. Cook over low heat, stirring frequently, until the sauce thickens. Once thickened, cover and remove from heat.
2. Coat the Chicken:
   Place the chicken pieces in a large Ziploc bag with the cornstarch. Seal and shake until the chicken is evenly coated.
3. Cook the Chicken:
   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Shake off any excess cornstarch from the chicken and add it to the skillet. Cook for 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
4. Sauté the Veggies:
   Add another tablespoon of oil to the skillet if needed. Sauté the onions for 1–2 minutes, then add the red and green bell peppers. Stir frequently and cook for another 2–3 minutes until crisp-tender.
5. Combine Everything:
   Lower the heat. Return the cooked chicken to the skillet. Pour in the prepared sauce, then add the pineapple chunks, red pepper flakes, and salt to taste. Gently toss everything together and cook for 1–2 more minutes, until everything is well coated and heated through.
6. Serve:
   Serve hot over steamed rice or crispy Chinese noodles. Enjoy!

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Why You’ll Love This Recipe

• Deliciously bold and balanced flavor—sweet, sour, savory, and a little spicy
• Quick to make—ready in about 30 minutes
• Healthier than takeout and customizable to your taste
• Colorful and satisfying—perfect for family dinners or meal prep

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Tips

• Cut chicken evenly so it cooks uniformly.
• Don’t overcrowd the pan—cook the chicken in batches for the best sear.
• Use fresh pineapple juice and chunks for the most vibrant flavor.
• Let the sauce simmer on low—it thickens quickly!
• Add red pepper flakes at the end for better control of heat.

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Variations and Substitutions

• Make it vegetarian: Use tofu or cauliflower instead of chicken.
• Swap veggies: Try broccoli, snap peas, or zucchini.
• No pineapple juice? Use orange juice as an alternative.
• Spice it up: Add sriracha or chili garlic sauce to the sauce mixture.
• Low-carb option: Serve with cauliflower rice or lettuce wraps.

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FAQs

Can I use canned pineapple?
Yes! Just make sure it’s packed in juice, not syrup. Use the juice for the sauce and chunks for the stir-fry.

Can I make this ahead of time?
You can prep the sauce and chop the veggies in advance. Cooked leftovers keep well for 3–4 days in the fridge.

What’s the best chicken to use?
Chicken thighs are juicier and more flavorful, but breasts work great too!

Can I bake instead of pan-fry?
Yes, bake the cornstarch-coated chicken at 400°F for about 20 minutes, flipping halfway through.

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Serving

• Serve over fluffy white rice, jasmine rice, or brown rice
• Great with Chinese egg noodles, lo mein, or quinoa
• Add a side of steamed broccoli or egg rolls for a full meal

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Suggestions

• Sprinkle with sesame seeds or chopped green onions for garnish
• Double the sauce if you love extra to drizzle on rice
• Add cashews or peanuts for crunch and extra flavor
• Make it a bowl meal: layer rice, chicken, veggies, and sauce in meal-prep containers for easy lunches