Sweet and Sour Chicken Stir Fry
You'll find tender chunks of chicken, juicy pineapple, crisp bell pepper and onion, and a tangy sauce in this easy sweet and sour chicken recipe. Much healthier than restaurant versions, you can have this stir fry dinner on the table in 30 minutes.
Servings: 6
Ingredients
For Sauce:
- 1 can (20 ounces) pineapple chunks, drained (reserve ¾ cup of the juice)
- 2 tablespoons rice vinegar
- 2 tablespoons light soy sauce (reduced sodium)
- 4 teaspoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon ketchup
- 2 teaspoons finely grated fresh ginger
For Stir fry:
- 1 ½ pounds boneless skinless chicken breast
- 2 teaspoons cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon vegetable oil
- 1 red bell pepper (cut into 1-inch chunks)
- 1 green bell pepper (cut into 1-inch chunks)
- 1 sweet yellow onion (cut into 1-inch chunks)
For Serving:
- cooked rice
- sesame seeds or sliced green onions (for optional garnish)
Instructions
- If you are serving rice with the stir fry, get that started first.
- Prepare sauce by mixing together pineapple juice, vinegar, soy sauce, 4 teaspoons cornstarch, ketchup, and ginger in small bowl or measuring cup.1 can (20 ounces) pineapple chunks, drained, 2 tablespoons rice vinegar, 2 tablespoons light soy sauce, 4 teaspoons cornstarch, 2 tablespoons brown sugar, 1 tablespoon ketchup, 2 teaspoons finely grated fresh ginger
- Cut the chicken into 1 to 2-inch chunks, whatever size you prefer. Try to keep the size consistent so the chicken cooks evenly. Toss the chicken pieces with 2 teaspoons of cornstarch, and salt and pepper to taste.1 ½ pounds boneless skinless chicken breast, 2 teaspoons cornstarch, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In a large nonstick skillet or wok, heat oil over medium-high heat. Add the chicken and cook until lightly browned and nearly done, about 5 minutes; remove from pan and transfer to a clean plate.1 tablespoon vegetable oil
- Add bell pepper and onions to pan; stir fry until tender, about five minutes. Stir in the pineapple chunks and chicken.1 red bell pepper, 1 green bell pepper, 1 sweet yellow onion
- Stir sauce mixture well before adding it to the pan; cook, stirring frequently, until the sauce has thickened and the chicken is thoroughly cooked, about 3 more minutes.
- Serve over rice; garnished with toasted sesame seeds or sliced green onions.
Video
Notes
- Veggies: Feel free to add additional vegetables or make substitutions. Add slower-cooking vegetables to the pan first, cook until slightly softened, then add the faster-cooking vegetables. Canned vegetables (water chestnuts, baby corn, bamboo shoots) can be added, and just need to be heated through.
- Rice: Make Instant Pot jasmine rice to serve with your stir fry. It's easy and turns out great every time. Be sure to start it before you begin making the stir fry.
- Nutrition: Nutrition information is calculated for the stir fry only and does not include rice or optional toppings.
Nutrition
Calories: 253kcal | Carbohydrates: 25g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 688mg | Potassium: 669mg | Fiber: 2g | Sugar: 20g | Vitamin A: 789IU | Vitamin C: 53mg | Calcium: 34mg | Iron: 1mg
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