Easy Sweet and Sour Chicken

By Rena |

This sweet and sour chicken recipe is an easy chicken dinner recipe that’s easy to make, loaded with flavor, and ready in just 30 minutes. Tender and juicy chicken with each bite!

close up of sweet and sour chicken with rice in white bowl

Tender and juicy sweet and sour chicken recipe thats full of flavor and an easy weeknight dinner recipe to serve your family. This asian chicken recipe is better than takeout and ready in just 30 minutes. Made with lean chicken breasts, pineapple chunks, peppers, and tossed in with a sweet and sour sauce. You will never buy Chinese takeout again after you make this sweet and sour chicken recipe.

Why you will love this easy asian chicken recipe

  • Healthier than takeout: This sweet and sour chicken is a healthier take on the classic Chinese takeout. Made without breading and frying the chicken.
  • Easy to make: This recipe is actually really easy to make after you cook the chicken and veggies, all you need is to add the sweet and sour sauce.
  • Delicious: You will be pleased with this sweet and sour chicken recipe. So flavorful and perfect to serve over rice or quinoa.
side shot of sweet and sour chicken with rice in a white bowl

Ingredients you will need

groundnut oil (peanut oil)
boneless skinless chicken breasts
red bell peppers
yellow bell pepper
small yellow onion
garlic cloves
1-inch knob of ginger
low sodium soy sauce or coconut aminos liquid
honey
Worcestershire sauce
white vinegar
tomato paste
cornstarch
pineapple or 1/4 from a big pineapple 
green onion for serving
toasted sesame seeds for serving
Optional: cooked rice

ingredients for sweet and sour chicken

How to make homemade sweet and sour chicken from scratch

  • Prepare and cook the veggies: Heat half a tablespoon of oil in a large pan over medium heat. Add prepared veggies and stir fry for 3-4 minutes, until just beginning to get tender. Set aside.
  • Next, cook the chicken: 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.
cooked veggies for sweet and sour chicken
  • Make the sauce: Meanwhile, in a small bowl, combine the soy sauce, honey, Worcestershire, vinegar, tomato paste, and cornstarch. Whisk well until cornstarch is fully dissolved.
  • Mix the sauce in with chicken: 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.
chicken cooked with the sweet and sour sauce
  • Combine chicken and veggies: Return the cooked veggies back to the pan, together with the pineapple chunks. Toss everything to combine and coat with the sauce.
  • Serve: Sprinkle with sesame seeds and green onion and serve over cooked rice, if desired. 
top down view of sweet and sour chicken

Recipe notes and tips

  • 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.
top view sweet and sour chicken with rice in a white bowl

Frequently asked questions

What is sweet and sour sauce made of?

Sweet and sour sauce is made of cornstarch, water, cider vinegar, sugar (or honey), ketchup or tomato paste, and soy sauce, all cooked in a saucepan until thickened. The thickened sauce is then poured over either chicken or shrimp.

How can I thicken Sweet and Sour sauce without using cornstarch?

Some substitute to consider in place of cornstarch are plain white or wheat flour, arrowroot flour, tapioca, or rice flour.

How to store sweet and sour chicken?

Save leftover sweet and sour chicken in an airtight container and store in the fridge for up to 4 days. Reheat in the microwave when ready to eat.

Can i freeze sweet and sour chicken?

You can freeze sweet and sour chicken for up to 3 months. Remove from the freezer the night before and allow it to thaw in the fridge. Reheat in the microwave when ready to serve.

top view sweet and sour chicken with white rice in a white bowl

Other easy chicken recipes

sweet and sour chicken with white rice

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

close up of sweet and sour chicken with rice in white bowl

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.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 294kcal
Author: Rena

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

  • Heat half a tablespoon of oil in a large pan over medium heat.
  • Add prepared veggies and stir fry for 3-4 minutes, until just beginning to get tender. Set aside.
  • 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.
  • Meanwhile, in a small bowl, combine the soy sauce, honey, Worcestershire, vinegar, tomato paste, and cornstarch. Whisk well until cornstarch is fully dissolved.
  • 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.
  • Return the cooked veggies back to the pan, together with the pineapple chunks.
  • Toss everything to combine and coat with the sauce.
  • Sprinkle with sesame seeds and green onion and serve over cooked rice, if desired.

Notes

  • 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

Serving: 1cup | Calories: 294kcal | Carbohydrates: 36g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 567mg | Potassium: 828mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1449IU | Vitamin C: 163mg | Calcium: 45mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Leave A Reply

Recipe Rating




top view of 4 stuffed chicken breast in a gray skillet

free email bonus

5 Secrets to
Eating Healthier in 2021 

Tips, ideas & recipes to help you look & feel your best