Description

This Sweet & Sour Chicken Stir-Fry is a perfect homemade take on a classic favorite. Crispy, golden-brown chicken is tossed with vibrant bell peppers, onions, and juicy pineapple, all coated in a perfectly balanced sweet and tangy sauce. Ready in under 30 minutes, this dish is a fantastic alternative to takeout, bringing bold flavors and fresh ingredients to your table.

Ingredients

Scale

For the Chicken:

500 g (1 lb) boneless, skinless chicken breast, diced into 2.5 cm cubes
6 tablespoons (⅓ cup) cornstarch
50 ml (¼ cup) vegetable oil for frying
Salt and pepper to taste

For the Vegetables:

1 onion, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
For the Sweet & Sour Sauce:
6 tablespoons (⅓ cup) ketchup
2 tablespoons cider vinegar
6 tablespoons (⅓ cup) demerara or brown sugar
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, grated
432 g (15 ¼ oz) tin pineapple pieces, drained (reserve the juice)

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Instructions

Prepare the Chicken: In a bowl, season the diced chicken with salt and pepper. Toss with cornstarch until evenly coated.
Fry the Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Fry the chicken in batches until golden and crispy, about 5-6 minutes. Remove and set aside.
Sauté the Vegetables: Remove excess oil from the pan, leaving about 1 tablespoon. Add the onion, red bell pepper, and yellow bell pepper. Stir-fry for 3-4 minutes until slightly softened.
Make the Sauce: In a bowl, whisk together ketchup, cider vinegar, brown sugar, soy sauce, ginger, garlic, and the reserved pineapple juice. Pour into the pan with the vegetables and bring to a simmer.
Combine Everything: Add the cooked chicken and pineapple pieces to the pan, tossing to coat in the sauce. Simmer for 2-3 minutes until the sauce thickens.
Serve: Enjoy hot over steamed rice or noodles.

Notes

For extra crispiness, fry the chicken in batches to avoid overcrowding.
Adjust the sauce by adding more vinegar for tanginess or more sugar for sweetness.
Leftovers can be stored in the fridge for up to 3 days. Reheat gently in a pan to retain texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian