link it with Honey Garlic Salmon with Greens

Sweet and Sour Chicken Stir Fry brings all the bold, tangy flavors of your favorite takeout meal—without the wait. This homemade version is faster than delivery and made with fresh ingredients you likely already have in your kitchen. The star of the dish is its sticky, sweet, and tangy sauce, which clings to tender chicken and crisp vegetables in every bite. It’s vibrant, flavorful, and completely satisfying.

One of the best parts about this dish is how colorful and customizable it is. You can load it up with pineapple chunks, bell peppers, and onions for added flavor and crunch. The pineapple adds a burst of natural sweetness that balances perfectly with the tang of the sauce. It’s also a clever way to sneak in more fruits and veggies without sacrificing taste.

Whether you serve it over fluffy rice or stir-fried noodles, Sweet and Sour Chicken Stir Fry is a guaranteed hit—even with picky eaters. The flavors are familiar, the texture is just right, and the meal comes together in about 30 minutes. It’s perfect for busy weeknights when you need something quick, comforting, and downright delicious.

Servings: 4

Nutrition: 400–500 calories per serving

Ingredients

• Boneless, skinless chicken breast
• Salt and pepper
• Cornstarch
• Vegetable oil
• Red bell pepper
• Green bell pepper
• Onion
• Pineapple chunks
• Ketchup
• Rice vinegar
• Brown sugar
• Soy sauce
• Water

Instructions

• Coat the Chicken: Toss chicken pieces with salt, pepper, and cornstarch until evenly coated.
• Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Cook the chicken until golden and cooked through. Remove and set aside.
• Sauté the Veggies: In the same pan, add a little more oil if needed and stir-fry the bell peppers and onion until just tender.
• Add the Pineapple: Stir in the pineapple chunks and cook for 1–2 minutes to warm through.
• Make the Sauce: In a small bowl, whisk together ketchup, vinegar, brown sugar, and soy sauce. Pour into the pan and bring to a simmer.
• Thicken the Sauce: Stir in a cornstarch slurry and cook until the sauce thickens.
• Combine and Serve: Return the chicken to the pan and toss everything together to coat. Serve hot over rice or noodles.

Substitutions & Variations

• Use Chicken Thighs: Swap in boneless thighs for even more flavor.
• Add More Veggies: Include snap peas, carrots, or broccoli for extra color and crunch.
• Make It Spicy: Stir in red pepper flakes or a splash of sriracha if you like heat.
• Gluten-Free Option: Use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free.

What Equipment You’ll Need

• Large skillet or wok
• Tongs or spatula
• Mixing bowls
• Whisk

Storage & Reheating Guidelines

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a skillet or microwave. Add a splash of water to loosen the sauce if needed.

Top Tips

• Don’t Overcrowd the Pan: Cook chicken in batches to get a golden sear.
• Prep Ahead: Chop all veggies and measure sauce ingredients before cooking for a smooth workflow.
• Taste and Adjust: Adjust the sweet-sour balance to your liking by adding more vinegar or sugar.

Frequently Asked Questions

• Can I make this ahead of time?
  Yes, prepare the sauce and cut all ingredients ahead. Cook fresh for best texture.
• Can I freeze this stir fry?
  It’s best eaten fresh, but you can freeze leftovers for up to 2 months. Reheat in a skillet with a little water.

Related Recipes

• Mild Chicken Curry: Creamy and flavorful with no heat, this curry is a great way to ease into global flavors.
• Crispy Oven-Baked Chicken Nuggets: A homemade take on a classic favorite—crispy, juicy, and great for dipping alongside rice or noodles.

Food Safety Guidelines

• Cook Chicken to 165°F: Use a thermometer to ensure it’s fully cooked.
• Avoid Cross-Contamination: Use separate utensils for raw and cooked chicken.
• Store Quickly: Refrigerate any leftovers within 2 hours.
• Wash Produce Thoroughly: Rinse veggies and fruit before using.