Easy Sweet and Sour Chicken (2024)

Published: July 14, 2022Author: Amy

This easy homemade Sweet and Sour Chicken recipe is a fantastic substitute for any Chinese restaurant version. The chicken is sautéed instead of fried in batter, so it’s a little healthier, too. And in about the time it takes to have it delivered, you could already be eating!

Don’t miss our easy cashew chicken, either – another one that’s in constant rotation at my house.

Easy Sweet and Sour Chicken Recipe

When I was growing up, my mom made the best sweet and sour chicken with the most amazing sauce. And she would always – ALWAYS – serve it in the same beautiful ornate ceramic bowl. Actually, I think that was the only time she ever used that bowl (which now sits on a shelf, more as a statue than a way to serve food.) She cooked up her recipe the authentic way, by battering and deep-frying the chicken.

I’ve simplified this classic dish (and also made it slightly healthier) by omitting the batter and massive oil needed for deep-frying. The chicken pieces do still get coated in cornstarch, though, and pan-fried in a skillet without being touched for a few minutes to develop a nice brown crisp exterior. The chicken still ends up moist and so delicious!

Ingredients Needed

Here’s what you need to make this homemade sweet and sour chicken recipe.
(Scroll below to the printable recipe card for details and measurements.)

• Chicken breast – Boneless, skinless chicken breast cut into bite sized pieces
• Onion – I can’t imagine stir fry without onion.
• Bell peppers – We like a combination of green and red.
• Pineapple – Canned pineapple chunks make this an easy year-round dish.
• Vegetable oil – Used to sauté the chicken and vegetables.
• Salt and pepper – For flavor.
• Sweet and sour chicken sauce – The sauce is a flavorful combination of rice wine vinegar, brown sugar, soy sauce, ketchup, pineapple juice, plus water and cornstarch.
• Cooked white rice – For serving to soak up that glorious sauce.

Recipe Variations

• Use canned or fresh pineapple. I almost always use canned pineapple so this meal can be made year-round, plus the pineapple is already cut into cubes, eliminating another step in the process. But if you want to use fresh pineapple, go fo it! If you do use canned pineapple, grab the kind that is in 100% juice. This dish is sweet enough without needing pineapple in syrup.
• Chicken breasts or thighs can be used. This recipe calls for chicken breasts, but chicken thighs work just as well.
• The vegetables are adaptable. Red and green bell pepper and onions are included in my recipe, but you could easily swap them out for broccoli or snap peas, if you prefer.
• If you can’t find rice wine vinegar, apple cider vinegar is a great substitute.

Tips for Success

• Cut the chicken and vegetables the same size. This ensures they’ll cook at the same rate. You’ll also be able to get a little taste of everything on your fork at the same time!
• Have everything chopped and ready to go. Stir fry recipes comes together so quickly if you’ve got all your ingredients ready before you start at the stovetop.
• No need to use a wok. Just make sure you’re using a nonstick skillet so the chicken browns, but doesn’t stick.
• Serve with cooked steamed rice to soak up all that delicious sweet and sour sauce!

Video: How to Make Sweet and Sour Chicken

This sweet and sour chicken is easy to make in a few simple steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)

More Stir Fry Recipes:

• Beef and Broccoli
• Moo Shu Pork
• Pepper Steak
• Chicken Stir Fry
• Beef and Broccoli Ramen
• Stir Fry Sauce (All-Purpose)

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!