Go Back
–+ servings
close up of sweet and sour chicken with rice in white bowl
Print Recipe
5 from 18 votes

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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Diet: Low Fat
Servings: 6
Author: Rena

Ingredients

  • 2 tablespoons groundnut oil divided, or sesame oil
  • 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 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon tomato paste
  • 2 tablespoons cornstarch
  • 1 small pineapple or 1/4 from a big pineapple
  • 2 tablespoons thinly sliced green onion for serving
  • 2 teaspoons toasted sesame seeds for serving
  • cooked rice Optional, or quinoa

Instructions

  • Heat one tablespoon of oil (from 2 tablespoons groundnut oil) in a large pan over medium heat.
  • Add prepared veggies (2 red bell peppers, 1 yellow bell pepper, and 1 small yellow onion) and stir fry for 3-4 minutes, until just beginning to get tender. Set aside.
    cooked veggies for sweet and sour chicken
  • To the same preheated skillet, add 3 garlic cloves, 1- inch knob of ginger, and fry for 1 minute. Add in the 1 1/2 pounds boneless skinless chicken breasts and cook, stirring frequently, until golden and cooked through.
  • Meanwhile, in a small bowl, combine the 1/4 cup low sodium soy sauce , 2 tablespoons honey, 2 tablespoons Worcestershire sauce, 1 tablespoon white vinegar, 1 tablespoon tomato paste, and 2 tablespoons 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.
    chicken cooked with the sweet and sour sauce
  • Return the cooked veggies back to the pan, together with the 1 small pineapple chunks.
  • Toss everything to combine and coat with the sauce.
  • Sprinkle with 2 teaspoons toasted sesame seeds for serving and 2 tablespoons thinly sliced green onion for serving and serve over cooked rice, if desired.
    side shot of sweet and sour chicken with rice in a white bowl

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: 314kcal | Carbohydrates: 36g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 614mg | Potassium: 851mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1449IU | Vitamin C: 163mg | Calcium: 47mg | Iron: 2mg