Sweet and Sour Chicken Stir Fry

$- 1 lb boneless chicken breast, cut into bite-sized pieces - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 cup pineapple chunks (fresh or canned) - 1 cup broccoli florets - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup soy sauce - 1/4 cup rice vinegar - 3 tablespoons brown sugar - 1 tablespoon ketchup - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste Sweet and sour chicken stir fry shines with its colorful mix of veggies and chicken. The chicken brings protein, while the peppers add crunch. Pineapple gives a sweet twist, and broccoli adds healthiness. Each ingredient plays a key role in taste and texture. - Cooked white rice or fried rice for serving I love pairing this dish with rice. It soaks up the flavors well and makes each bite satisfying. You can use plain white rice or fried rice for extra flavor. Try adding sesame seeds or chopped green onions for a fresh touch. Enjoy every bite of this vibrant meal! - Preparing Chicken: Start by cutting the chicken breast into bite-sized pieces. This helps it cook fast and evenly. In a bowl, toss the chicken with cornstarch, salt, and pepper until it’s well coated. The cornstarch gives the chicken a nice texture. - Prepping Vegetables: Slice the red and green bell peppers into strips. Make sure to wash them first. Cut the broccoli into small florets. If you use fresh pineapple, cut it into chunks. If you prefer canned, just drain it well. - Stir-Frying Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken. Stir-fry it for about 5 to 7 minutes until it turns golden brown. Make sure it’s cooked through. Once done, remove the chicken from the skillet and set it aside. - Adding Vegetables and Sauce: In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger. Stir for about 30 seconds until they smell good. Then, add the sliced bell peppers, broccoli florets, and pineapple chunks. Stir-fry these for about 3 to 4 minutes until they are tender but still crisp. - Combining Ingredients: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, ketchup, and red pepper flakes if you want some heat. Pour this sauce over the veggies and stir until everything is mixed. Bring it to a simmer. Now, add the cooked chicken back into the skillet. Toss everything together for about 2 minutes, so it all gets coated in that tasty sauce. Taste it and adjust the seasoning if you need to. Serve your sweet and sour chicken stir fry over rice. Enjoy your meal! Adjusting Sweetness and Sourness To get the right taste, you may need to tweak the sauce. If it’s too sweet, add more rice vinegar. If it’s too sour, mix in a bit more brown sugar. Always taste as you go. You want a balance that sings in your mouth. Spice Level Tips If you like heat, add red pepper flakes. Start with a little. You can always add more if you want it spicier. For less heat, leave them out. You can also use a milder sauce to keep it kid-friendly. Recommended Equipment A large skillet or wok works best for this dish. They help heat evenly and allow for great stir-frying. A wooden spatula is also handy for stirring your food without scratching your pan. Stir-Frying Tips Make sure your pan is hot before adding the oil. This way, your chicken will sear and not steam. Cook in small batches for even cooking. Don’t overcrowd the pan, or your food won’t brown nicely. {{image_2}} You can change the protein in this dish. Try shrimp or tofu for a twist. Pork also works well. Each option brings its own flavor and texture. You can swap out the bell peppers and broccoli. Carrots, snap peas, and zucchini add great crunch. Feel free to use any veggies you love. This dish is flexible! If you need a gluten-free dish, use tamari instead of soy sauce. It tastes just as good! Also, check that your rice vinegar is gluten-free. Want to make this meal lighter? Use skinless chicken breast and cut down on sugar. You can also add more veggies. This way, you keep the taste while cutting calories. - Storing Leftovers: After you enjoy your sweet and sour chicken stir fry, cool it down. Store it in an airtight container. It stays fresh for up to three days in the fridge. Keep it away from strong-smelling foods. This helps maintain its bright flavor. - Reheating Guidelines: When you're ready to eat, you can reheat it easily. Place the stir fry in a skillet over medium heat. Stir it often until it warms up. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the chicken juicy and the veggies crisp. - How to Freeze Stir Fry: If you want to save your stir fry for later, freezing is a great choice. Let it cool completely. Transfer the stir fry to a freezer-safe bag or container. Remove as much air as possible. Label it with the date. It can last up to three months in the freezer. - Thawing Instructions: To enjoy your frozen stir fry, take it out of the freezer. The best way to thaw it is in the fridge overnight. If you're in a hurry, use the microwave's defrost setting. Once thawed, reheat it in a skillet or microwave. Stir it well to ensure even warming. What is the best way to thicken the sauce? To thicken your sauce, you can add more cornstarch. Mix one tablespoon of cornstarch with two tablespoons of water. Stir this mixture into the sauce while it simmers. This will give your sauce a nice, thick texture. You can also simmer the sauce longer to reduce it and make it thicker. Can I make this dish vegetarian? Yes, you can make this dish vegetarian. Swap the chicken for tofu or tempeh. Use the same prep steps to coat your protein. You can also add more vegetables like mushrooms or snap peas for extra flavor. This keeps the sweet and sour taste while making it veggie-friendly. Calories and Macronutrients This dish has about 350 calories per serving. It contains around 25 grams of protein and 15 grams of fat. The carbs come from the rice and vegetables, adding good fiber. Adjust your portion size based on your diet needs. Health Benefits of Ingredients Sweet and sour chicken stir fry has many health benefits. Chicken provides lean protein, which helps build muscles. Bell peppers are rich in vitamins A and C. Pineapple adds natural sweetness and aids digestion. Broccoli is high in fiber and antioxidants. This dish is balanced and nutritious. In this blog post, we explored making sweet and sour chicken stir fry. We covered main ingredients, from chicken to sauces. Then, we shared step-by-step cooking instructions and helpful tips for a balanced flavor. You learned about variations for different diets and how to store leftovers safely. In closing, stir fry is a fun and easy meal. With a few swaps, you can make it your own. Enjoy creating your tasty version!$

Savor the vibrant flavors of this sweet and sour chicken stir fry recipe! Quickly whip up a delicious meal in just 30 minutes, featuring tender chicken, colorful veggies, and juicy pineapple all tossed in a tangy sauce. Perfect for busy nights or when you want to impress, this dish pairs perfectly with rice. Click to explore the full recipe and bring this delightful dish to your table tonight!

Print Recipe Pin Recipe

Ingredients

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

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup pineapple chunks (fresh or canned)

1 cup broccoli florets

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce

1/4 cup rice vinegar

3 tablespoons brown sugar

1 tablespoon ketchup

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Cooked white rice or fried rice for serving

Instructions

In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, stirring for about 30 seconds until fragrant.

Add the sliced red and green bell peppers, broccoli florets, and pineapple chunks to the skillet. Stir-fry for about 3–4 minutes until the vegetables are tender-crisp.

In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, ketchup, and red pepper flakes (if using). Pour the sauce over the stir-fried vegetables and bring to a simmer.

Return the cooked chicken to the skillet, tossing everything together until well-coated in the sauce and heated through, about 2 minutes.

Taste and adjust seasoning if necessary. Serve the sweet and sour chicken stir fry over cooked rice.

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