Go Back
Print Recipe

Sweet and Sour Chicken Stir Fry

A quick, colorful stir fry with juicy chicken, crisp veggies, and a tangy-sweet sauce. Fresher and faster than takeout!
Prep Time15 minutes
Cook Time13 minutes
Total Time30 minutes
Course: Main Course
Keyword: chicken dinner recipe, easy chicken dinner, quick chicken recipes, quick dinner recipe, weeknight dinner recipes
Servings: 4

Equipment

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

Ingredients

For the Chicken & Veggies:

  • 1 lb chicken breast boneless, skinless, cut into bite-sized pieces
  • Salt and pepper to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small onion chopped
  • 1 cup pineapple chunks fresh or canned

For the Sauce:

  • 1/3 cup ketchup
  • 1/4 cup rice vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon soy sauce

Cornstarch Slurry:

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  • Toss the chicken with salt, pepper, and cornstarch until evenly coated.
  • Heat oil in a skillet or wok over medium-high heat. Cook the chicken until golden and cooked through, then remove and set aside.
  • In the same pan, stir-fry the bell peppers and onion until just tender.
  • Add pineapple chunks and cook for another 1–2 minutes.
  • In a small bowl, whisk together ketchup, vinegar, brown sugar, and soy sauce. Pour the sauce into the pan.
  • Stir in the cornstarch slurry and cook until the sauce thickens.
  • Return chicken to the pan and toss to coat. Serve hot over rice or noodles.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a skillet or microwave with a splash of water if needed.
Top Tips: Cook the chicken in batches so it browns properly. Measure and prep everything before starting the stir fry. Taste the sauce before serving and adjust sweetness or tang as needed.