Sweet and Sour Chicken Stir Fry
This Sweet and Sour Chicken Stir Fry is bursting with bright 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!
Ingredients
For the Chicken
- 1.5 lbs Boneless, skinless chicken breasts
- 1 Large Onion
- 3 Bell Peppers 2 green and 1 red or your preference
- 2 Cloves garlic
- 2 tbsp Light olive oil
- Salt and pepper to taste
For the Sauce
- 20 oz Can of pineapple chunks 1 can
- 1 ½ tbsp Cornstarch 4 ½ teaspoons
- ¼ cup Ketchup
- ¼ cup Brown sugar
- ⅓ cup Rice vinegar
- 2 tbsp Soy sauce
Instructions
- Preheat oven to 425º
- Cut chicken into roughly 1 inch chunks, and place on sheet pan
- Dice onion, bell peppers, and mince garlic, and also add to sheet pan
- Drizzle with olive oil, and toss to evenly coat with oil. You can use two spoons, or your hands
- Spread chicken and vegetables evenly in a single layer over sheet pan
- Sprinkle with salt and pepper
- Roast in center of oven for about 15 minutes, until the chicken is cooked through
- While chicken is roasting, pour pineapple juice from the canned pineapple into a sauce pan
- Add cornstarch, and stir until lumps dissolve
- Add remaining sauce ingredients, including pineapple chunks, and cook over medium heat, stirring until sauce thickens
- When chicken is done, remove from oven and toss with sauce
- Serve over warm rice
- Note: I use light olive oil because it has a higher smoke pointWhite vinegar can be substituted if you don’t have rice vinegar