This quick and easy Sweet and Sour Chicken Stir-Fry has chicken, bell peppers, onions and pineapple in a super flavorful sweet and tangy sauce. Perfect for a weeknight dinner, it's even better than takeout!
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Plus, it's lighter than most Chinese takeout versions because there's no coating or breading on the chicken, and there's no deep-frying.
For that reason and because we're adding some veggies, which aren't usually included, I dare say it's healthier too.
The chicken is nice and tender thanks to an extra step called velveting. The bell peppers and onions are colorful and still just a little crisp. And those chunks of pineapple are juicy, sweet surprises that keep me coming back for more.
The best part, though, is the sweet and sour sauce. It's made with only 4 simple ingredients, but it's absolutely packed with flavor...and that flavor is perfectly balanced and spot-on.
So skip the takeout, because you can make this delicious stir-fry right in your own kitchen in only about 35 minutes. It's a great go-to for those days when you need to get dinner on the table in a hurry!
Ingredients You Need
Note: Ingredient amounts are in the recipe card at the bottom of the post.
- Canned pineapple chunks in 100% pineapple juice (don't get the kind in syrup; it will make the dish too sweet)
- Ketchup
- Rice vinegar (find this near the Asian foods in your grocery store)
- Light brown sugar
- Cornstarch (for thickening the sauce)
- Chicken tenderloins (or boneless skinless chicken breasts)
- Baking soda (optional; this is for velveting/tenderizing the chicken)
- Extra-light olive oil (or vegetable, canola or other neutral-tasting oil suitable for high heat)
- Bell peppers (any color; I use a combination of red and green)
- Onions
- Garlic (fresh)
- Ginger (fresh)
- Salt and pepper
- Green onions (for topping)
- Hot cooked rice (optional; for serving)
How to Make Sweet and Sour Chicken Stir-Fry
Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.
Velvet the chicken (optional): In a bowl, mix the chicken and baking soda until well combined; let sit for 20 minutes. Rinse well under cold water and pat dry with paper towels.
Make the sauce: Drain the pineapple, keeping the juice; set the pineapple aside. In a bowl, whisk together the pineapple juice, ketchup, rice vinegar, light brown sugar, and cornstarch until well combined.
In a large skillet over medium-high heat, stir-fry the chicken in half of the oil just until cooked through; remove the chicken from the skillet to a plate and set aside.
In the same skillet over medium-high heat, stir-fry the bell peppers and onions in the remaining oil just until crisp-tender.
Add the garlic and ginger; stir-fry for one minute.
Return the chicken to the skillet along with the pineapple chunks and sauce; stir to combine.
Bring to a boil, then reduce the heat and simmer, stirring frequently, until the sauce thickens.
Serve over hot cooked rice (or as-is). Sprinkle each serving with sliced green onions, and enjoy!
Recipe Tips
- If you are going to serve this over rice, get that going first, as it takes about 20 minutes (for white rice), and you can move on to the other steps and prepping the ingredients while that is cooking.
- They key to getting this recipe done in about 35 minutes is to prep the veggies and other ingredients and to make the sauce while you are velveting the chicken.
- Velveting is a process often used in Asian cooking that tenderizes the chicken. This is optional but recommended, especially when using chicken breast which can become dry and tough rather fast. The velveting method I prefer uses baking soda; it's simple, quick and works great!
- 20 minutes is all you need for this step. Don't go any longer than that because then the chicken could break down too much, resulting in an unpleasant mushy texture.
- If you'd rather skip this step, just start the recipe with making the sauce.
- You can use either a large skillet or a wok to make this stir-fry (I use a skillet). But don't use cast iron or carbon steel, as the acidic ingredients in the sauce can break down the seasoning that has built up on the pan.
Substitutions & Variations
- Boneless skinless chicken thighs can be used instead of tenderloins/breasts. If using thighs, skip the velveting step, as you really don't need it with dark meat.
- Change up the veggies or add more. Broccoli, snow peas or carrots are options that would work well.
- Use a different protein. Pork, shrimp, beef or even tofu would be delicioius in this recipe.
- For a spicy kick, add some sriracha or red pepper flakes to the sauce.
Leftover Storage & Reheating
Once cooled, store the leftover stir-fry in an airtight container in the refrigerator for up to 3 to 4 days. If you served it with rice and have some leftover, keep it stored in a separate container in the fridge.
Although I don't necessarily recommend it, you can freeze the leftovers. But keep in mind that the peppers and onions will lose their texture and become much more soft after being frozen.
To freeze leftovers, once they are completely cooled, place the stir-fry in a freezer bag, remove as much air as possible to help prevent freezer burn, and freeze for up to 2 to 3 months. Thaw completely in the refrigerator before reheating.
Reheat leftovers in a large skillet over medium-low heat, stirring often, until heated through. You can also reheat the leftovers in a microwave-safe bowl in the microwave just until heated through (be careful not to overcook, which could make the chicken tough).
Serving Suggestions
My favorite way to serve this stir-fry is over a bed of hot cooked rice (basmati or jasmine are my favorites). Noodles are also an option. Or you can serve it as-is.
For a complete Asian-inspired meal, I pair it with a meatless version of my easy homemade egg rolls made in the air fryer, and I start of the meal with some homemade egg drop soup.
I hope you try this Sweet and Sour Chicken Stir-Fry recipe and love it as much as I do. Thanks for visiting today!
If you made this recipe, I'd love to know how it went. Please let a star rating and comment below. Thanks!
📋Recipe
Sweet and Sour Chicken Stir Fry
Ingredients
- 1 pound chicken tenderloins, cut into about 1-inch bite-sized pieces (or boneless skinless chicken breasts)
- 1½ teaspoons baking soda, optional (omit if you won't be velveting the chicken)
- 1 (20-ounce) can pineapple chunks in 100% pineapple juice
- ½ cup ketchup
- 2 tablespoons rice vinegar
- 6 tablespoons light brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons extra-light olive oil, divided (or vegetable, canola or another neutral-flavored oil suitable for high heat)
- 2 cups seeded and chopped bell peppers, about 1-inch pieces (any color; I do a combination of red and green)
- 2 cups peeled and chopped onions, about 1-inch pieces
- 3 cloves fresh garlic, minced
- 2 teaspoons minced fresh ginger
- salt, to taste
- black pepper, to taste
- ¼ cup thinly sliced green onions, or to taste (for topping)
Instructions
Velvet the Chicken (optional)
- Put the chicken in a medium bowl and sprinkle it with the baking soda; toss until well combined. Let sit at room temperature for 20 minutes (no longer; otherwise, you risk it breaking down too much, resulting in a mushy texture).While you're waiting for the chicken to velvet, move on to making the sauce and prepping your veggies and other ingredients.
- Place the chicken in a colander and rinse well with cold water to remove the baking soda. Transfer the chicken to a plate and pat dry with paper towels; set aside.
Make the Sweet and Sour Sauce
- Drain the pineapple in a colander set over a medium bowl to catch the juice; set the pineapple aside.If you happen to make the sauce after rinsing the chicken and you plan to use the same colander, make sure you clean the colander thoroughly before draining the pineapple to prevent cross-contamination.
- To the pineapple juice in the bowl, add the ketchup, rice vinegar, light brown sugar, and cornstarch and whisk until well combined; set aside.
Make the Stir-Fry
- In a large skillet or wok (I use a 12-inch skillet), heat one tablespoon of the oil over medium-high heat.
- Add the chicken and season lightly with salt and pepper. Stir-fry just until the chicken is cooked through. Transfer the chicken to a plate; set aside.
- Continuing with the same skillet over medium-high heat, add the remaining tablespoon of oil and the peppers and onions; season lightly with salt and pepper. Stir-fry until the veggies are just crisp-tender.
- Add the garlic and ginger to the skillet. Stir-fry for one minute.
- Return the chicken to the skillet along with the pineapple and the sweet and sour sauce; stir to combine.
- Bring to a boil, then reduce the heat and simmer, stirring frequently, until the sauce has thickened. Taste and adjust seasonings, if necessary.
- Serve as-is or over hot cooked rice (I serve mine over basmati or jasmine rice). Top each serving with green onions.
Notes
- The key for finishing this dish in 35 minutes is to make the sauce and prep the veggies and other ingredients while the chicken is being velveted.
- If you are going to serve this over rice, get that going first, as it takes about 20 minutes (for white rice). Then move on to the other steps while the rice is cooking.
- Velveting tenderizes the chicken and helps prevent it from becoming tough and dry, which can happen rather quickly with white meat chicken. This step is optional but recommended.
- Don't use pineapple in syrup; it will make the dish too sweet.
- Estimated calories shown are for the stir-fry only and do not include rice.
- Please refer to the post for additional information and tips, step-by-step photos, and information on substitutions, variations, storing and reheating leftovers, and serving suggestions.
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