Sweet and Sour Chicken Stir Fry Recipe

This Sweet and Sour Chicken Stir Fry is bursting with delicious sweet and tangy flavor, is so easy to make, and comes together in just a half an hour! It’s perfect for busy weeknights and is such a fun meal to make!

As we settle into our new routine here, things are busier than ever. With our two bigs in school and both in sports, there are many nights we find ourselves pressed for time when it comes to dinner. So having some quick meals I can go to are essential–and especially if they are a crowd pleaser like this one! Who doesn’t love a good sweet and sour chicken recipe?!

This Sweet and Sour Chicken Stir Fry is reminiscent of yummy takeout, but is so healthy! Using all fresh ingredients and healthy oils, it has the tastiest sauce and feels like a treat! I love to serve this with rice (or even brown rice or cauliflower rice) to stretch it further with our large crew.

Looking for more quick and easy weeknight dinner ideas? Try my Crockpot Chinese Orange Chicken, Lemon Butter Pasta, and Instant Pot Mexican Pinto Beans recipes.

How to Make Sweet and Sour Chicken Stir Fry

Preheat your oven to 425 degrees.
Cut your boneless skinless chicken breasts into roughly one-inch chunks and place on a sheet pan.

Dice your onion, bell peppers, and mince your garlic.
Add those veggies to your sheet pan as well.

Drizzle everything with olive oil and toss evenly to coat with the oil. Two good ways to do this is by using two spoons or your hands. Note: I like to use light olive oil because it has a higher smoke point.
Spread the chicken and vegetables evenly in a single layer on the sheet pan.
Sprinkle mixture with salt and pepper.

While the chicken and veggies are roasting, grab a small bowl for the stove or a saucepan.
Pour your pineapple juice from your can of pineapple into the pan.
Add cornstarch and stir well until all lumps dissolve.

Combine the remaining sauce ingredients, including the ketchup, brown sugar, rice vinegar, soy sauce, and pineapple chunks. Note: White vinegar can be substituted if you don’t have rice vinegar (though it will change the flavor ever-so-slightly).
Cook over medium heat, continually stirring until the sauce thickens.

When chicken is done, remove from oven and toss with sauce
Serve over warm rice and sprinkle with green onions and sesame seeds for garnish!

Ingredients Needed

Chicken: This recipe calls for boneless chicken breasts and that’s what we tend to like best for this because the tender chicken crisps up but stays moist on the inside–if you don’t have chicken breasts, boneless, skinless chicken thighs will also work.
Onion: Yellow onions work great in this dish. If you don’t have yellow, you can substitute red onions and they will give a fun pop of color, too!
Bell peppers: This recipe calls for a blend of two green and one red bell pepper, but you can easily customize based on what you like best and what you have on hand. You can even throw in a yellow pepper if you’d like a little extra variety and color! We love the crunch of the crisp bell peppers.
Garlic: Garlic cloves are such an important element of this dish, adding to its lovely depth of flavor.
Olive Oil: I prefer to use light olive oil due to its higher smoke point. You can also substitute avocado oil.

Salt & Pepper: Sea salt and fresh ground pepper add a little extra warmth and saltiness to this dish.
Pineapple Chunks and Juice: Canned pineapple is one of the secret ingredients in making this dish so quick and easy! Fresh pineapple can work as well, but canned is easier! Fresh pineapple juice also works!
Cornstarch: Cornstarch is a traditional thickener in most Asian-inspired sauces.
Ketchup

Brown Sugar: Brown sugar is the key ingredient to make this Sweet and Sour sauce sweet! I prefer to use light brown sugar so it’s not too heavy of a flavor.

Rice Vinegar: Rice vinegar is a classic ingredient in Asian sauces–it’s got a light and bright flavor and is delicious. If you don’t have rice vinegar on hand, you can substitute white vinegar easily enough. You should be able to find at your local grocery stores easily!
Soy Sauce: Soy sauce helps to give the sweet and sour sauce a warm, salty flavor. To make this dish gluten free, just be sure to use gluten-free soy sauce.
Optional: Green onions and sesame seeds for garnish

Frequently Asked Questions

What is Chinese Sweet and Sour made of?

This recipe calls for chicken and an assortment of veggies–I use onions, bell peppers, and garlic, and an easy homemade sweet and sour sauce.

What is traditional sweet and sour sauce made of?

This sweet and sour sauce is made of pineapple juice, cornstarch, ketchup, brown sugar, rice vinegar, soy sauce, and pineapple chunks.

How do I thicken sweet and sour sauce?

Cornstarch is the best way to thicken your sweet and sour sauce.

Can I use apple juice instead of pineapple juice in sweet and sour sauce?

If you don’t have pineapple juice on hand, you can definitely use apple juice. It works similarly and you can substitute it one-for-one.

What can I use instead of cornstarch in sweet and sour sauce?

Cornstarch is the easiest thickener to use in this sauce but you can substitute a variety of other thickeners including arrowroot flour, tapioca flour, and regular flour (though the texture will vary some).

Can you add other vegetables?

Of course! Sometimes we add snap peas or chopped carrots! The flavorful sauce can make any veggies you add blend right in!

I love this recipe because the prep time isn’t too cumbersome and the sweetness of the pineapple mixed with the tangy sauce is just the perfect balance for your taste buds! Sweet and sour chicken stir-fry is a favorite around here so I like to make it often! Be sure to let me know how your crew likes this popular chinese dish, and make sure you write this one down on a recipe card!