Sweet & Sour Chicken

This delicious Sweet & Sour Chicken is perfect for busy families who want a healthy takeout alternative that’s ready in just 20 minutes! Kids and adults absolutely love the sweet tangy sauce with tender chicken and colorful veggies. Plus, it’s so much better than ordering out because you control all the ingredients and save money too.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.

Nutrition Profile: Nut-Free, Dairy-Free, Healthy Aging, Healthy Immunity, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 444 Calories, 11g Fat, 56g Carbs, 30g Protein.

Ingredients You’ll Need

No-salt-added ketchup: You’ll need ¼ cup, which forms the base of our sweet and tangy sauce. I love using the no-salt version because we can control the sodium better.

Pineapple juice: Just ¼ cup adds that perfect sweet tropical flavor. You can use juice from a can of pineapple chunks if you have some on hand!

Reduced-sodium soy sauce: 3 tablespoons gives us that savory umami taste without being too salty. Regular soy sauce works too if that’s what you have.

Rice vinegar: 1 tablespoon adds a gentle tang that balances the sweetness perfectly. White vinegar can work in a pinch, but rice vinegar is milder.

Honey: 2 teaspoons bring natural sweetness to the sauce. You can swap this with maple syrup if you prefer.

Salt and pepper: ¼ teaspoon salt and ½ teaspoon ground pepper season everything just right. Freshly ground pepper tastes even better!

Toasted sesame oil: 2 tablespoons divided – this adds amazing nutty flavor. Don’t skip this ingredient because it makes such a difference in taste!

Chicken breasts: 1 pound boneless, skinless chicken cut into bite-size pieces. I like cutting them about 1-inch chunks so they cook evenly and quickly.

Broccoli florets: 8 ounces of small florets cook faster and look prettier. You can buy pre-cut florets to save time!

Red bell pepper: 2 cups chopped adds beautiful color and sweet crunch. One large pepper usually gives you about 2 cups when chopped.

Scallions: 1 cup diagonally sliced into 1-inch pieces. Both the white and green parts work great and add a mild onion flavor.

Cooked brown rice: 3 cups for serving – you can use leftover rice or quick-cooking rice to save time.

How to Make Sweet & Sour Chicken

Step 1: Whisk ketchup, pineapple juice, soy sauce, vinegar, honey, salt and pepper in a small bowl. Make sure everything is well combined and smooth. Set this sauce aside – you’ll add it at the end.

Step 2: Heat 1 tablespoon sesame oil in a large skillet over high heat. Add chicken pieces and cook, turning occasionally, until browned on all sides. This takes about 4 to 5 minutes total. Transfer chicken to a clean plate and set aside.

Step 3: Wipe the pan clean with a paper towel. Return pan to high heat and add the remaining 1 tablespoon oil. Add broccoli and bell pepper to the hot pan. Cook until vegetables are slightly charred and tender-crisp, about 5 minutes.

Step 4: Add sliced scallions to the pan and cook for just 1 minute. You want them to stay bright green and crisp. Return the cooked chicken to the pan and pour in your prepared sauce mixture.

Step 5: Cook everything together until the sauce is bubbly and coats the chicken nicely. This usually takes 2-3 minutes. Serve immediately in shallow bowls over your cooked brown rice.

Easy and Quick Sweet & Sour Chicken Version

Want to make this even faster? You can use 1 bag (16 oz) of frozen stir-fry vegetables instead of chopping fresh ones! Just add them frozen to the hot pan and cook for 6-7 minutes until heated through. You can also use pre-cooked rotisserie chicken – just shred about 3 cups and add it with the sauce in the last step. This cuts your cooking time down to just 10 minutes!

Serving Ideas

This Sweet & Sour Chicken is already a complete meal with protein, veggies, and rice all in one bowl! If you want to add more sides, try some crispy egg rolls or fresh cucumber salad. A sprinkle of sesame seeds on top makes it look restaurant-fancy too.

Storage

Store leftovers in the fridge for up to 3 days in airtight containers. To reheat, microwave for 1-2 minutes or warm in a skillet over medium heat until heated through. The sauce might thicken up a bit, but it still tastes great! You can add a splash of water if needed.

Substitutions

No brown rice? White rice, quinoa, or even cauliflower rice work perfectly. You can swap the chicken for pork, shrimp, or tofu if you prefer. If you like it spicy, add some Sriracha to the sauce or use it instead of some ketchup. No sesame oil? Vegetable oil works, but you’ll miss that nutty flavor.

Pro Tips

• High heat is key: Keep that skillet hot for the best texture and flavor. Don’t overcrowd the pan!
• Prep everything first: Have all your ingredients chopped and ready because this cooks super fast once you start.
• Don’t overcook the veggies: They should still have some crunch for the best texture and nutrition.
• Make extra sauce: Double the sauce recipe and keep extra in the fridge for quick weeknight meals.

FAQs

Can I make this ahead of time?

You bet! You can prep all your vegetables and make the sauce up to a day ahead. Store everything separately in the fridge, then just cook when you’re ready. The actual cooking only takes 20 minutes, so it’s still super quick!

What if I don’t have rice vinegar?

Sure, you can use white vinegar or apple cider vinegar instead! Just use a little less because they’re stronger than rice vinegar. Start with 2 teaspoons and taste the sauce.

Can I freeze this dish?

The chicken and sauce freeze well, but the vegetables might get a bit soft when reheated. If you want to freeze it, I’d suggest freezing just the chicken in sauce and adding fresh vegetables when you reheat it.

How do I know when the chicken is done?

The chicken should be golden brown on all sides and reach 165°F inside. Since the pieces are small, they cook really quickly! If you’re not sure, cut one piece open – it should be white all the way through with no pink.

I hope you love this Sweet & Sour Chicken as much as my family does! It’s become our go-to weeknight dinner when we want something tasty but don’t have much time. Let me know how it turns out for you – I love hearing about your cooking adventures!