Sweet and sour chicken is a favorite in our home—especially for my husband! This Chinese-American dish combines tender chicken breast with a deliciously tangy sauce made with pineapple, vinegar, and just the right amount of sweetness. The dish is beloved worldwide for its perfect balance of flavors and textures.
We skip the fried coating, using lean chicken breast for a healthier twist, quickly pan-seared to keep it juicy. This lets the vibrant sauce truly stand out. For a low-calorie option, I like to use stevia-sweetened ketchup and swap brown sugar for stevia, keeping all the flavor without the extra calories.
The sauce is a masterpiece of flavor, with zesty rice vinegar, a hint of soy sauce for depth, and an optional touch of stevia-sweetened ketchup. Each bite brings a burst of sweet, sour, savory, and umami notes. Juicy pineapple, colorful bell peppers, and fresh onions add the perfect balance, making this dish not only my husband’s favorite but a meal that brings joy to every plate!
Sweet and Sour Chicken
Notes
Sweet and Sour Chicken
Classic Sweet and Sour Chicken combines crispy chicken, sweet pineapple, and bell peppers in a tangy sauce that’s both vibrant and delectable.Ingredients
- 1 lb chicken breast, cut into bite-size pieces
- 1 cup pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 white onion, chopped
- For the sauce:
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Vegetable oil for frying
Instructions
- Heat oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add a little more oil if needed, and stir-fry the bell peppers and onions until just softened.
- Add the pineapple chunks to the skillet and cook for another minute.
- For the sauce: In a bowl, whisk together rice vinegar, brown sugar, ketchup, soy sauce, and minced garlic. Pour the mixture into the skillet over the vegetables and pineapple.
- Bring the sauce to a simmer and add the cornstarch slurry, stirring constantly until the sauce thickens.
- Return the cooked chicken to the skillet and toss to coat evenly with the sauce.
- Cook for an additional 2-3 minutes to ensure everything is heated through and the flavors are well-blended.
- Serve hot, garnished with additional pineapple or pepper slices if desired.