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Easy sweet and sour chicken with peppers and pineapple on a white plate.

Sweet And Sour Chicken Recipe

This Sweet and Sour Chicken recipe is a delicious blend of tangy and sweet flavours, perfect for a quick weeknight dinner. The tender chicken pieces are coated in a flavourful sauce, combined with vibrant vegetables and juicy pineapple.
5 from 8 votes
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Deborah Rainford

Ingredients

Chicken:

  • 500 g (1 lb) boneless, skinless chicken breast, diced into 2.5 cm cubes
  • 6 tablespoons (⅓ cup) cornstarch
  • 50 ml (¼ cup) vegetable oil for frying
  • Salt and pepper to taste

Vegetables:

  • 1 onion, thinly sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped

Sauce:

  • 6 tablespoons (⅓ cup) ketchup
  • 2 tablespoons cider vinegar
  • 6 tablespoons (⅓ cup) demerara or brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, grated
  • 432 g (15 ¼ oz) tin pineapple pieces, drained (reserve the juice)

Instructions

Prepare the Chicken:

  • Place the cornstarch in a medium bowl, season well with salt and pepper.
  • Toss the chicken pieces in the cornstarch mixture until evenly coated.

Cook the Chicken:

  • In a high-sided skillet, heat the vegetable oil over medium-high heat.
  • Gently fry the chicken pieces on all sides until golden brown. Remove the chicken and place it on a plate lined with paper towels. Note: The chicken does not need to be fully cooked at this stage.

Cook the Vegetables:

  • After frying the chicken, add the sliced onion to the skillet. Scrape up the browned bits from the bottom of the skillet using a spatula or wooden spoon.
  • Add the chopped bell peppers and cook until they start to soften.

Prepare the Sauce:

  • In a bowl or measuring jug, whisk together the ketchup, cider vinegar, brown sugar, soy sauce, grated ginger, and grated garlic.
  • Pour the sauce into the skillet and bring it to a gentle simmer.
  • Add the pineapple pieces, reserving the juice. Adjust the sauce consistency by adding pineapple juice to taste.

Combine and Cook:

  • Add the partially cooked chicken back into the skillet.
  • Simmer the mixture for another 5-6 minutes, or until the chicken is cooked through and the sauce has thickened.

Notes

  • Pineapple Juice: Add the reserved pineapple juice to adjust the consistency of the sauce according to your preference.
  • Chicken: Using boneless, skinless chicken breast ensures ease of cooking. You can substitute it with diced pork, keeping it the same size.

Nutrition

Calories: 431kcal | Carbohydrates: 42g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 617mg | Potassium: 754mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1146IU | Vitamin C: 98mg | Calcium: 41mg | Iron: 1mg
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