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Sweet and Sour Chicken is a delicious family friendly meal. Even your pickiest eaters will love it and it is ready in just 30 minutes.
This version of Sweet and Sour Chicken has definitely become a family favorite. I am not a big fan of the heavily breaded Sweet and Sour you usually get at Chinese places but this version is light and yummy with just the right amount of sweetness.
Making it at home is so easy though you may never need to order out again! It takes just 30 minutes. And you can easily substitute pork to make a delicious Sweet and Sour Pork.
Ingredients Needed
- Chicken Breasts, boneless and skinless
- All Purpose Flour
- Olive Oil
- Cornstarch
- Brown Sugar
- Vinegar
- Chicken Broth
- Soy Sauce
- Canned Pineapple Chunks
- Red Bell Pepper
- Onion
- Salt and Pepper
How to Make Sweet and Sour Chicken
- Cut your chicken into bite size pieces and then lightly coat with flour.
- Heat your olive oil in a large skillet and cook the chicken until cooked through. Don’t overcook your chicken which is easy to do when it is cut into small pieces. I often pull it out a minute before I think it is done. Remove the chicken to a plate or bowl while you cook the rest.
- Add your peppers or onions to the pan, there should be enough oil still in the pan. Cook until onions and peppers are tender.
- Mix together your sauce and add it into the pan along with the peppers and onions. Stir over a low boil for a few minutes until the sauce thickens.
- Add in your chicken and pineapple chunks into the sauce and stir to coat. Serve over rice.
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Sweet and Sour Chicken Recipe
Sweet and Sour Chicken is kid friendly, even your pickiest eaters will love it and it is guaranteed to become part of your regular meal plan rotation.
Prep:15 minutes
Cook:15 minutes
0 minutes
Total:30 minutes
Ingredients
- 4 chicken breasts boneless, skinless
- 6 Tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
- 1/8 cup cornstarch
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup brown sugar
- 1/4 cup vinegar
- 1 20 oz. pineapple chunks reserve juice
- 1/2 cup pineapple juice use reserved juice
- 1/2 cup chicken broth
- 1 Tbsp soy sauce
- 1 red bell pepper sliced
- 1/4 cup onion sliced
Instructions
- Coat chicken in flour with 1/2 tsp salt and 1/2 tsp pepper and fry in olive oil until browned
- Drain and set aside
- In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce
- Cook and stir until boiling
- Reduce heat and cook for 2 minutes
- Add chicken, peppers, onions, and pineapple
- Cook until heated through
- Serve over rice
Nutrition Facts:
Calories: 522kcal (26%) Carbohydrates: 33g (11%) Protein: 50g (100%) Fat: 20g (31%) Saturated Fat: 3g (19%) Cholesterol: 145mg (48%) Sodium: 1382mg (60%) Potassium: 1006mg (29%) Fiber: 1g (4%) Sugar: 18g (20%) Vitamin A: 999IU (20%) Vitamin C: 46mg (56%) Calcium: 27mg (3%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Deb says
I just made this!!!! AWESOME! I doubled the sauce to have extra for pan heating!!! FAB!!!!!!!!
Kelsey says
Mmmm I’ve been craving Chinese…can’t wait to make this tonight. I’m out of garlic salt can I replace it with garlic powder and salt?
Leigh Anne says
That should work fine!
Kelsey says
Yet another delicious meal thanks to you! 🙂 Thanks again.
Heidi says
Making this tonight! I will stirfry a bit of broccoli and peppers to round out the meal.
Annella says
This was delicious! I’ve been GF for nearly 5yrs and this turned out exactly the way I remember S&S chicken from our local Chinese Restaurant. I love that the chicken isn’t deep-fried and the sauce was perfect. In fact, I think I’ll make extra next time! I was a little slow at the cornstarch/egg dipping step, but hopefully will get faster next time. Thanks for sharing!