Sweet and Sour Chicken Flavorful Dinner Delight

by
- 1 lb chicken breast, cut into bite-sized pieces - 1 cup bell peppers (red, green, yellow), chopped - 1 cup pineapple chunks (fresh or canned) Sweet and sour chicken starts with fresh chicken. I prefer using chicken breast for its tenderness. The bell peppers bring crunch and color. Pineapple adds a juicy sweetness. - 1/2 cup ketchup - 1/4 cup apple cider vinegar - 1/4 cup brown sugar The sauce is key. Ketchup gives it body and tang. Apple cider vinegar adds a bright note. Brown sugar balances the flavors with sweetness. - Additional spices or vegetables - Garnishes like sesame seeds and green onion You can customize your dish! Add spices like ginger or chili for a kick. You can also toss in vegetables like broccoli or snap peas. Garnish with sesame seeds and green onion for extra flair. To make this dish, check out the Full Recipe for specific steps and tips. First, I heat my skillet or wok over medium-high heat. I pour in 2 tablespoons of vegetable oil. When the oil shimmers, it’s ready for the chicken. I season 1 pound of chicken breast, cut into bite-sized pieces, with salt and pepper. I add the chicken to the skillet. I cook it until golden brown, about 5 to 7 minutes. Once it’s done, I remove the chicken from the skillet and set it aside. Next, I focus on the vegetables. In the same skillet, I add chopped onions and minced garlic. I sauté them for about 2 minutes until they smell great. Then, I add 1 cup of chopped bell peppers and 1 cup of pineapple chunks. I cook everything for another 3 to 4 minutes until the peppers soften a bit. Now, it’s time for the sauce. In a bowl, I mix together 1/2 cup of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of brown sugar, and 2 tablespoons of soy sauce. I pour this mixture over the veggies in the skillet. I bring it to a simmer and add the cooked chicken back in. To thicken the sauce, I stir in a cornstarch slurry made of 1 tablespoon of cornstarch mixed with 2 tablespoons of water. I cook everything for an extra 1 to 2 minutes until the sauce thickens. If needed, I taste and adjust the seasoning. For the full recipe, check out the details above. To achieve a crispy chicken, use a hot skillet. Heat your skillet or wok to medium-high before adding oil. This helps to sear the chicken nicely. Cook the chicken for 5 to 7 minutes. It should turn golden brown and be cooked through. Make sure not to overcrowd the pan. If you add too much chicken at once, it will steam instead of crisp. Cook in batches if needed. The key to great sweet and sour chicken is the sauce. Start with equal parts vinegar and sugar. Adjust to your taste. If you prefer it sweeter, add more sugar. If you want more tang, increase the vinegar. After mixing the sauce, taste it. This is important! Use a spoon to check the balance. You can always tweak it before adding to the chicken. For serving, place the sweet and sour chicken over fluffy white rice. This adds a nice base. To make it look pretty, sprinkle sesame seeds on top. Add slices of green onion for color and crunch. These little touches make your dish pop! For more details on how to make this dish, check the Full Recipe. {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks faster and adds a nice flavor. Tofu is great for a meat-free meal. Just make sure to press the tofu first to remove excess water. This helps it absorb the sauce better. You can also use pork or beef. Thinly sliced pork tenderloin works well. For beef, flank steak is a good choice. Adding vegetables makes the dish colorful and healthy. Broccoli is a great choice. It adds crunch and pairs well with the sauce. Snap peas are another fun addition. They bring a sweet taste and bright color. You can also use seasonal veggies like zucchini or bell peppers. Feel free to mix and match based on what you have at home. You can change the sauce to suit your taste. If you like heat, add chili paste. Start with a little, then taste it. You can also experiment with fresh herbs. Adding cilantro or basil gives a fresh twist. For a tangier sauce, try adding more vinegar. Adjusting these flavors can make your sweet and sour chicken unique. For the full recipe and to try these variations, check out the Full Recipe. To keep your sweet and sour chicken fresh, place leftovers in the fridge. Use airtight containers for the best results. This helps to lock in flavors and moisture. Avoid leaving the chicken out at room temperature for too long. It’s best to store it within two hours of cooking. This practice ensures safety and taste. You can freeze sweet and sour chicken for later use. To do this, let it cool completely first. Transfer it into a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible before sealing. This prevents freezer burn. When you're ready to eat, thaw the chicken in the fridge overnight. Reheat it on the stovetop or in the microwave until it is hot all the way through. In the fridge, sweet and sour chicken lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for any signs of spoilage before consuming. Proper storage helps maintain both flavor and safety. To reheat Sweet and Sour Chicken, use a microwave or stovetop. For the microwave, place the chicken in a bowl. Cover it with a damp paper towel. Heat for one to two minutes. Check to see if it's hot. Stir and heat more if needed. For stovetop, add the chicken to a skillet. Heat over low until warm, stirring often. This keeps the chicken juicy and the sauce tasty. Yes, you can make Sweet and Sour Chicken ahead of time. Cook the chicken and sauce, then let them cool. Store them in airtight containers in your fridge. They stay good for 3-4 days. When ready to eat, reheat as above. This is a great idea for meal prep. You can save time during busy days. Sweet and Sour Chicken pairs well with many sides. Here are some ideas: - Steamed white rice - Fried rice - Noodles or chow mein - Broccoli or snap peas - Egg rolls or spring rolls These sides add variety and make a complete meal. The traditional Sweet and Sour Chicken may not be gluten-free. Soy sauce contains gluten. To make it gluten-free, use tamari instead of regular soy sauce. You can also check for gluten-free ketchup. These swaps let you enjoy the dish without worry. You can make Sweet and Sour Chicken lighter by reducing sugar and fat. Use less brown sugar in the sauce. Try honey or a sugar substitute. For a lower-fat option, bake or grill the chicken instead of frying it. Use less oil when cooking. Adding more veggies, like broccoli or bell peppers, boosts nutrition too. You learned how to make sweet and sour chicken from scratch. We covered key ingredients, steps, helpful tips, and ways to customize the dish. Remember, cooking isn't just about following a recipe. It’s about making it your own. You can try new proteins, add extra veggies, or tweak the sauce. Enjoy experimenting in the kitchen. Your taste buds will thank you! Keep practicing and soon you'll be a sweet and sour chicken expert.

WANT TO SAVE THIS RECIPE?

Are you ready to whip up a dinner that’s both tasty and easy? Sweet and Sour Chicken is a crowd-pleaser that combines juicy chicken, crunchy veggies, and a tangy sauce that bursts with flavor. In this guide, I’ll share everything you need to know—from ingredients to tips and tricks. Let’s dive into this delicious meal that will delight your family and friends!

Jump to Recipe

Ingredients

Main Ingredients

– 1 lb chicken breast, cut into bite-sized pieces

– 1 cup bell peppers (red, green, yellow), chopped

– 1 cup pineapple chunks (fresh or canned)

Sweet and sour chicken starts with fresh chicken. I prefer using chicken breast for its tenderness. The bell peppers bring crunch and color. Pineapple adds a juicy sweetness.

Sauce Ingredients

– 1/2 cup ketchup

– 1/4 cup apple cider vinegar

– 1/4 cup brown sugar

The sauce is key. Ketchup gives it body and tang. Apple cider vinegar adds a bright note. Brown sugar balances the flavors with sweetness.

Optional Ingredients

– Additional spices or vegetables

– Garnishes like sesame seeds and green onion

You can customize your dish! Add spices like ginger or chili for a kick. You can also toss in vegetables like broccoli or snap peas. Garnish with sesame seeds and green onion for extra flair.

To make this dish, check out the Full Recipe for specific steps and tips.

Step-by-Step Instructions

Cooking the Chicken

First, I heat my skillet or wok over medium-high heat. I pour in 2 tablespoons of vegetable oil. When the oil shimmers, it’s ready for the chicken. I season 1 pound of chicken breast, cut into bite-sized pieces, with salt and pepper. I add the chicken to the skillet. I cook it until golden brown, about 5 to 7 minutes. Once it’s done, I remove the chicken from the skillet and set it aside.

Preparing the Vegetables

Next, I focus on the vegetables. In the same skillet, I add chopped onions and minced garlic. I sauté them for about 2 minutes until they smell great. Then, I add 1 cup of chopped bell peppers and 1 cup of pineapple chunks. I cook everything for another 3 to 4 minutes until the peppers soften a bit.

Making the Sweet & Sour Sauce

Now, it’s time for the sauce. In a bowl, I mix together 1/2 cup of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of brown sugar, and 2 tablespoons of soy sauce. I pour this mixture over the veggies in the skillet. I bring it to a simmer and add the cooked chicken back in. To thicken the sauce, I stir in a cornstarch slurry made of 1 tablespoon of cornstarch mixed with 2 tablespoons of water. I cook everything for an extra 1 to 2 minutes until the sauce thickens. If needed, I taste and adjust the seasoning.

For the full recipe, check out the details above.

Tips & Tricks

Perfecting the Chicken Texture

To achieve a crispy chicken, use a hot skillet. Heat your skillet or wok to medium-high before adding oil. This helps to sear the chicken nicely. Cook the chicken for 5 to 7 minutes. It should turn golden brown and be cooked through.

Make sure not to overcrowd the pan. If you add too much chicken at once, it will steam instead of crisp. Cook in batches if needed.

Balancing Sweet and Sour Flavors

The key to great sweet and sour chicken is the sauce. Start with equal parts vinegar and sugar. Adjust to your taste. If you prefer it sweeter, add more sugar. If you want more tang, increase the vinegar.

After mixing the sauce, taste it. This is important! Use a spoon to check the balance. You can always tweak it before adding to the chicken.

Presentation Ideas

For serving, place the sweet and sour chicken over fluffy white rice. This adds a nice base.

To make it look pretty, sprinkle sesame seeds on top. Add slices of green onion for color and crunch. These little touches make your dish pop!

For more details on how to make this dish, check the Full Recipe.

Variations

Protein Alternatives

You can switch the chicken for shrimp or tofu. Shrimp cooks faster and adds a nice flavor. Tofu is great for a meat-free meal. Just make sure to press the tofu first to remove excess water. This helps it absorb the sauce better. You can also use pork or beef. Thinly sliced pork tenderloin works well. For beef, flank steak is a good choice.

Vegetable Additions

Adding vegetables makes the dish colorful and healthy. Broccoli is a great choice. It adds crunch and pairs well with the sauce. Snap peas are another fun addition. They bring a sweet taste and bright color. You can also use seasonal veggies like zucchini or bell peppers. Feel free to mix and match based on what you have at home.

Sauce Modifications

You can change the sauce to suit your taste. If you like heat, add chili paste. Start with a little, then taste it. You can also experiment with fresh herbs. Adding cilantro or basil gives a fresh twist. For a tangier sauce, try adding more vinegar. Adjusting these flavors can make your sweet and sour chicken unique.

For the full recipe and to try these variations, check out the Full Recipe.

Storage Info

Leftovers Storage

To keep your sweet and sour chicken fresh, place leftovers in the fridge. Use airtight containers for the best results. This helps to lock in flavors and moisture. Avoid leaving the chicken out at room temperature for too long. It’s best to store it within two hours of cooking. This practice ensures safety and taste.

Freezing Sweet and Sour Chicken

You can freeze sweet and sour chicken for later use. To do this, let it cool completely first. Transfer it into a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible before sealing. This prevents freezer burn. When you’re ready to eat, thaw the chicken in the fridge overnight. Reheat it on the stovetop or in the microwave until it is hot all the way through.

Shelf Life

In the fridge, sweet and sour chicken lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for any signs of spoilage before consuming. Proper storage helps maintain both flavor and safety.

FAQs

What is the best way to reheat Sweet and Sour Chicken?

To reheat Sweet and Sour Chicken, use a microwave or stovetop. For the microwave, place the chicken in a bowl. Cover it with a damp paper towel. Heat for one to two minutes. Check to see if it’s hot. Stir and heat more if needed. For stovetop, add the chicken to a skillet. Heat over low until warm, stirring often. This keeps the chicken juicy and the sauce tasty.

Can I make Sweet and Sour Chicken in advance?

Yes, you can make Sweet and Sour Chicken ahead of time. Cook the chicken and sauce, then let them cool. Store them in airtight containers in your fridge. They stay good for 3-4 days. When ready to eat, reheat as above. This is a great idea for meal prep. You can save time during busy days.

What can I serve with Sweet and Sour Chicken?

Sweet and Sour Chicken pairs well with many sides. Here are some ideas:

– Steamed white rice

– Fried rice

– Noodles or chow mein

– Broccoli or snap peas

– Egg rolls or spring rolls

These sides add variety and make a complete meal.

Is this recipe gluten-free?

The traditional Sweet and Sour Chicken may not be gluten-free. Soy sauce contains gluten. To make it gluten-free, use tamari instead of regular soy sauce. You can also check for gluten-free ketchup. These swaps let you enjoy the dish without worry.

How to make Sweet and Sour Chicken healthier?

You can make Sweet and Sour Chicken lighter by reducing sugar and fat. Use less brown sugar in the sauce. Try honey or a sugar substitute. For a lower-fat option, bake or grill the chicken instead of frying it. Use less oil when cooking. Adding more veggies, like broccoli or bell peppers, boosts nutrition too.

You learned how to make sweet and sour chicken from scratch. We covered key ingredients, steps, helpful tips, and ways to customize the dish. Remember, cooking isn’t just about following a recipe. It’s about making it your own. You can try new proteins, add extra veggies, or tweak the sauce. Enjoy experimenting in the kitchen. Your taste buds will thank you! Keep practicing and soon you’ll be a sweet and sour chicken expert.

- 1 lb chicken breast, cut into bite-sized pieces - 1 cup bell peppers (red, green, yellow), chopped - 1 cup pineapple chunks (fresh or canned) Sweet and sour chicken starts with fresh chicken. I prefer using chicken breast for its tenderness. The bell peppers bring crunch and color. Pineapple adds a juicy sweetness. - 1/2 cup ketchup - 1/4 cup apple cider vinegar - 1/4 cup brown sugar The sauce is key. Ketchup gives it body and tang. Apple cider vinegar adds a bright note. Brown sugar balances the flavors with sweetness. - Additional spices or vegetables - Garnishes like sesame seeds and green onion You can customize your dish! Add spices like ginger or chili for a kick. You can also toss in vegetables like broccoli or snap peas. Garnish with sesame seeds and green onion for extra flair. To make this dish, check out the Full Recipe for specific steps and tips. First, I heat my skillet or wok over medium-high heat. I pour in 2 tablespoons of vegetable oil. When the oil shimmers, it’s ready for the chicken. I season 1 pound of chicken breast, cut into bite-sized pieces, with salt and pepper. I add the chicken to the skillet. I cook it until golden brown, about 5 to 7 minutes. Once it’s done, I remove the chicken from the skillet and set it aside. Next, I focus on the vegetables. In the same skillet, I add chopped onions and minced garlic. I sauté them for about 2 minutes until they smell great. Then, I add 1 cup of chopped bell peppers and 1 cup of pineapple chunks. I cook everything for another 3 to 4 minutes until the peppers soften a bit. Now, it’s time for the sauce. In a bowl, I mix together 1/2 cup of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of brown sugar, and 2 tablespoons of soy sauce. I pour this mixture over the veggies in the skillet. I bring it to a simmer and add the cooked chicken back in. To thicken the sauce, I stir in a cornstarch slurry made of 1 tablespoon of cornstarch mixed with 2 tablespoons of water. I cook everything for an extra 1 to 2 minutes until the sauce thickens. If needed, I taste and adjust the seasoning. For the full recipe, check out the details above. To achieve a crispy chicken, use a hot skillet. Heat your skillet or wok to medium-high before adding oil. This helps to sear the chicken nicely. Cook the chicken for 5 to 7 minutes. It should turn golden brown and be cooked through. Make sure not to overcrowd the pan. If you add too much chicken at once, it will steam instead of crisp. Cook in batches if needed. The key to great sweet and sour chicken is the sauce. Start with equal parts vinegar and sugar. Adjust to your taste. If you prefer it sweeter, add more sugar. If you want more tang, increase the vinegar. After mixing the sauce, taste it. This is important! Use a spoon to check the balance. You can always tweak it before adding to the chicken. For serving, place the sweet and sour chicken over fluffy white rice. This adds a nice base. To make it look pretty, sprinkle sesame seeds on top. Add slices of green onion for color and crunch. These little touches make your dish pop! For more details on how to make this dish, check the Full Recipe. {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks faster and adds a nice flavor. Tofu is great for a meat-free meal. Just make sure to press the tofu first to remove excess water. This helps it absorb the sauce better. You can also use pork or beef. Thinly sliced pork tenderloin works well. For beef, flank steak is a good choice. Adding vegetables makes the dish colorful and healthy. Broccoli is a great choice. It adds crunch and pairs well with the sauce. Snap peas are another fun addition. They bring a sweet taste and bright color. You can also use seasonal veggies like zucchini or bell peppers. Feel free to mix and match based on what you have at home. You can change the sauce to suit your taste. If you like heat, add chili paste. Start with a little, then taste it. You can also experiment with fresh herbs. Adding cilantro or basil gives a fresh twist. For a tangier sauce, try adding more vinegar. Adjusting these flavors can make your sweet and sour chicken unique. For the full recipe and to try these variations, check out the Full Recipe. To keep your sweet and sour chicken fresh, place leftovers in the fridge. Use airtight containers for the best results. This helps to lock in flavors and moisture. Avoid leaving the chicken out at room temperature for too long. It’s best to store it within two hours of cooking. This practice ensures safety and taste. You can freeze sweet and sour chicken for later use. To do this, let it cool completely first. Transfer it into a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible before sealing. This prevents freezer burn. When you're ready to eat, thaw the chicken in the fridge overnight. Reheat it on the stovetop or in the microwave until it is hot all the way through. In the fridge, sweet and sour chicken lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for any signs of spoilage before consuming. Proper storage helps maintain both flavor and safety. To reheat Sweet and Sour Chicken, use a microwave or stovetop. For the microwave, place the chicken in a bowl. Cover it with a damp paper towel. Heat for one to two minutes. Check to see if it's hot. Stir and heat more if needed. For stovetop, add the chicken to a skillet. Heat over low until warm, stirring often. This keeps the chicken juicy and the sauce tasty. Yes, you can make Sweet and Sour Chicken ahead of time. Cook the chicken and sauce, then let them cool. Store them in airtight containers in your fridge. They stay good for 3-4 days. When ready to eat, reheat as above. This is a great idea for meal prep. You can save time during busy days. Sweet and Sour Chicken pairs well with many sides. Here are some ideas: - Steamed white rice - Fried rice - Noodles or chow mein - Broccoli or snap peas - Egg rolls or spring rolls These sides add variety and make a complete meal. The traditional Sweet and Sour Chicken may not be gluten-free. Soy sauce contains gluten. To make it gluten-free, use tamari instead of regular soy sauce. You can also check for gluten-free ketchup. These swaps let you enjoy the dish without worry. You can make Sweet and Sour Chicken lighter by reducing sugar and fat. Use less brown sugar in the sauce. Try honey or a sugar substitute. For a lower-fat option, bake or grill the chicken instead of frying it. Use less oil when cooking. Adding more veggies, like broccoli or bell peppers, boosts nutrition too. You learned how to make sweet and sour chicken from scratch. We covered key ingredients, steps, helpful tips, and ways to customize the dish. Remember, cooking isn't just about following a recipe. It’s about making it your own. You can try new proteins, add extra veggies, or tweak the sauce. Enjoy experimenting in the kitchen. Your taste buds will thank you! Keep practicing and soon you'll be a sweet and sour chicken expert.

Sweet and Sour Chicken

Discover the perfect balance of flavors with this Tangy Pineapple Sweet and Sour Chicken recipe! Quick to prepare, this dish combines tender chicken, vibrant bell peppers, and juicy pineapple in a deliciously thick sauce. In just 30 minutes, you can serve up a delightful meal over fluffy white rice that everyone will love. Click through to explore the full recipe and make dinner a tropical treat tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb chicken breast, cut into bite-sized pieces

1 cup bell peppers (red, green, yellow), chopped

1 cup pineapple chunks (fresh or canned)

1/2 cup onion, chopped

2 cloves garlic, minced

1/2 cup ketchup

1/4 cup apple cider vinegar

1/4 cup brown sugar

2 tablespoons soy sauce

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 tablespoons vegetable oil

Salt and pepper to taste

Cooked white rice, for serving

Instructions
 

In a large skillet or wok, heat vegetable oil over medium-high heat.

    Season the chicken pieces with salt and pepper. Add them to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.

      In the same skillet, add the chopped onions and minced garlic. Sauté for about 2 minutes until fragrant.

        Add the chopped bell peppers and pineapple chunks to the skillet, cooking for another 3-4 minutes until the peppers start to soften.

          In a bowl, mix together ketchup, apple cider vinegar, brown sugar, and soy sauce. Pour this sauce over the cooked vegetables in the skillet.

            Bring the sauce to a simmer and then add the cooked chicken back into the skillet, stirring to coat everything evenly.

              To thicken the sauce, stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens.

                Taste and adjust seasoning if necessary before serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the sweet and sour chicken over a bed of fluffy white rice, garnished with sesame seeds and slices of green onion for an extra pop of color.

                      WANT TO SAVE THIS RECIPE?