This easy homemade Sweet and Sour Chicken recipe is a fantastic substitute for any Chinese restaurant version. I’ve sautéed the chicken instead of frying it in batter, so it’s a little healthier, too. And in about the time it takes to have it delivered, I’ve got the dish on the table!

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 something used to serve food). She cooked 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 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!

Helpful Tips

• Cut the chicken and vegetables the same size. This ensures they 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 it all chopped and ready to go. Stir fry recipes come together quickly, so have all your ingredients ready before you start.
• No need to use a wok. Just make sure you’re using a nonstick skillet so the chicken browns, but doesn’t stick.
• The vegetables are adaptable. Red and green bell peppers and onions are included in my recipe, but you could easily swap them for broccoli or snap peas.
• 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. If you want to use fresh pineapple, go for it!

How to Make Sweet and Sour Chicken Step by Step

Prepare the sauce: Whisk together 1 tbsp of the cornstarch and 1 tsp water until combined. Add in ⅓ cup rice wine vinegar, ⅓ cup brown sugar, 3 tbsp ketchup,
1½ tbsp low-sodium soy sauce, and the reserved pineapple juice. Set the sauce aside.

Cook the chicken: In a large nonstick skillet, warm 2 tbsp vegetable oil over medium-high. Toss 1½ lbs. chicken with the remaining ½ tbsp cornstarch and season with salt and pepper. Add to the skillet with the warmed oil and cook, without stirring, for 2-3 minutes. Mix and continue to sauté for another 6-7 minutes. Using a slotted spoon, transfer the chicken to a plate.

Cook the veggies: Add 1 red bell pepper, 1 green bell pepper, and 1 onion to the skillet; cook for 3 minutes until the vegetables soften and get a bit charred. Season with salt and pepper, to taste.

Add the sauce: Pour in the sweet and sour sauce, along with the pineapple chunks into the skillet. Cook for another 1-2 minutes to warm through and allow the sauce to thicken slightly.

Add the chicken back to the skillet and stir to combine.

Taste and serve: Taste and sprinkle with a little more salt and pepper, if necessary. Serve over cooked white rice and enjoy!

What to Serve With Sweet and Sour Chicken

I like serving this stir fry with plain white rice to soak up the sauce, but I find it also tastes great mixed veggies and rice. If I’m in the mood for the complete take-out experience, I’ll add air fryer egg rolls, and Chinese spare ribs.

How to Store

I like to store leftovers in an airtight container in the fridge for 3-4 days. I’ll reheat over the stove or in the microwave.

Leftovers can also be frozen, but the vegetables may not have the same crisp texture. They will still taste okay, so don’t worry. Defrost in the fridge overnight and reheat over the stove or in the microwave.

More Stir Fry Recipes

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