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Sweet and Sour Chicken Stir-Fry

A delightful and vibrant dish filled with tender chicken, fresh vegetables, and a perfectly balanced sweet and sour sauce, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced into strips For a lean protein; you can also use tofu for a vegetarian twist.
  • 2 tablespoons vegetable oil Can substitute with sesame oil for added depth.
  • 2 cloves garlic, minced Fresh garlic brings a fragrant, savory essence.
  • 1 tablespoon ginger, minced Adds warmth and a bit of spice.
  • 1 bell pepper sliced (red or yellow) For sweetness and color.
  • 1 cup broccoli florets A healthy addition that adds crunch.
  • 1 cup snap peas Equally colorful; they provide a delightful snap.
  • 1 cup pineapple chunks (fresh or canned) Sweetness that makes the sauce sing.
  • ½ cup low-sodium soy sauce Keep it light without sacrificing flavor; tamari works for gluten-free.
  • 2 tablespoons rice vinegar Brightens the dish.
  • 3 tablespoons brown sugar or honey For that perfect sweet balance.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water To thicken the sauce.
  • Salt and pepper to taste

Method
 

Preparation
  1. Gather everything you need, and slice the chicken and veggies to ensure a smooth cooking process.
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add the chicken strips, seasoning with a pinch of salt and pepper. Stir-fry until golden brown, about 5–7 minutes.
  3. Toss in the minced garlic and ginger, and cook for another 1-2 minutes.
  4. Add the bell pepper, broccoli, and snap peas for a beautiful splash of color. Stir-fry for 3–4 minutes until they are vibrant and tender-crisp.
  5. Gently fold in the pineapple chunks and let them warm through for about a minute.
  6. In a bowl, whisk together your soy sauce, rice vinegar, and brown sugar. Pour this over your stir-fry and stir continuously to combine everything.
  7. Mix the cornstarch and water in a separate bowl, then add it to your stir-fry. Stir until you notice the sauce thickening.
  8. Give it a taste and adjust seasoning as needed. Remove from heat and enjoy hot, perhaps over a bed of white or brown rice.

Notes

Healthier Swaps: Use cauliflower rice instead of traditional rice for a low-carb option. Experiment with adding chili flakes for heat or a drizzle of sesame oil before serving for extra flavor. Store leftovers in an airtight container in the refrigerator for up to three days.