Delicious Sweet and Sour Chicken will satisfy your whole family’s take-out craving in less time than it would take to have it delivered!
Quick, easy, sticky, and satisfying, this Sweet & Sour Chicken recipe is about to replace that take-out phone number on your refrigerator door. Juicy chunks of chicken breast, veggies, and pineapple covered in a homemade sweet and sour sauce can be on your table in 40 minutes or less!
BETTER THAN TAKE OUT
I love the idea of take-out and delivery, but I feel like by the time I open up those red and white take-out boxes, the food inside is already at least an hour old. I prefer my food, especially chicken, fresh from the pan. For that reason, and so many more, this Sweet & Sour Chicken recipe is a frequent flyer in my house.
OTHER RECIPES TO SERVE WITH SWEET & SOUR CHICKEN
- Crab Rangoon – These fried bites of creamy crab goodness are amazing dipped in sweet and sour sauce!
- Crispy Spring Rolls – This is the only spring roll recipe you need! Delicious veggies filling with a crispy, crunchy outside.
Chicken: Chop up a pound of chicken breast into small, even chunks. You’ll cook the chicken in a little olive oil.
Veggies: You’ll use a white onion and two bell peppers and sauté them in oil. I use a mix of red and green bell peppers for color and to add different flavors, but you can use whatever you prefer.
Sauce: This delicious sweet and sour sauce is made with water, rice vinegar, light brown sugar, ketchup, and soy sauce. You’ll also add cornstarch as a thickening agent.
Fruit: You can’t really list pineapple with the veggies, but no sweet and sour chicken is complete without it! I use simple canned pineapple chunks because they’re always ripe and sweet.
HOW TO MAKE SWEET AND SOUR CHICKEN
STEP ONE: Start by mixing together the water, rice vinegar, light brown sugar, ketchup, soy sauce, and cornstarch in a small bowl. Once mixed, set the bowl aside.
STEP TWO: Place a large skillet over medium-high heat. Add 1 tablespoon of olive oil and the chicken breast chunks. Cook the chicken for about 10 minutes or until it is fully cooked through. Remove the chicken from the skillet.
STEP THREE: Using the same pan, add the remaining tablespoon of olive oil, the white onion, and bell peppers. Cook the veggies for about 5-10 minutes or until they begin to soften.
STEP FOUR: Add the pineapple chunks to the skillet of veggies, cooked chicken, and the sauce mixture. Cook until the sauce thickens to your desired consistency. Serve over warm white or brown rice for a complete meal!
TIPS FOR SUCCESS
- Be careful not to overcook the chicken, as the chunks will dry out quickly if cooked too long.
- Since you already have all the ingredients handy, make an extra batch of Sweet & Sour Sauce to have ready for leftovers or for dipping spring rolls and wontons! in!
WHAT TO SERVE WITH SWEET & SOUR CHICKEN
Not only is this chicken recipe simple and quick, but you can also serve it with the simplest side there is – plain rice! Whether you use standard white rice or basmati rice, this chicken dish comes complete with veggies and its own perfect sauce! My only recommendation is to use a rice cooker for that perfect, fluffy rice texture! If you’re looking for some extra sides or you’re serving a larger group, try adding Wonton Soup or Air Fryer Crab Rangoon to the table.
HOW TO STORE AND REHEAT SWEET AND SOUR CHICKEN
Leftovers can be kept in an airtight container in the fridge for 3-4 days. The best way to reheat this Sweet & Sour Chicken is in the oven or the air fryer. I set it to 350 degrees and heat it until the chicken is warmed through. You can of course use the microwave if you’re packing your leftovers to go or if you’re in a time crunch. I highly suggest using the oven or air fryer if you have a few extra minutes though.
OTHER TAKE-OUT INSPIRED DISHES
- Slow Cooker Thai Sweet Chili Chicken
- Teriyaki Chicken and Vegetables
- General Tso’s Chicken
- Shrimp Fried Rice
- Chicken Lo Mein
- Orange Chicken
Sweet and Sour Sauce
- Whisk together the water, rice vinegar, brown sugar, ketchup, soy sauce, and cornstarch in a medium bowl. Set aside.
- Place a large skillet over medium-high heat. Add 1 tablespoon of oil to the pan. Once hot, cook the chicken pieces until cooked through, about 10 minutes. Transfer the chicken to a bowl and set aside.
- To the same skillet, add the other tablespoon of oil. Then add the onion and bell peppers. Cook until the veggies are softened, about 8-10 minutes
- Add the pineapple, cooked chicken, and sauce to the skillet. Cook until the sauce thickens to your desired consistency.
- Serve warm over cooked rice.