Sour Sweet Chicken Stir Fry

Bring bold, tangy flavors to your weeknight dinner table with this vibrant Sour Sweet Chicken Stir Fry. Marinated bite-sized chicken pieces are stir-fried to perfection alongside colorful bell peppers, julienned carrots, and juicy pineapple chunks for a delightful explosion of texture and taste. The star of the dish is the irresistible homemade sweet and sour sauce, crafted from a perfect blend of ketchup, rice vinegar, honey, and ginger for a savory-sweet kick. Quick to make in just 35 minutes, this one-pan recipe is a crowd-pleaser that’s perfect for busy nights. Serve it hot over a bed of steamed white rice to soak up every last drop of the flavorful sauce. Ideal for fans of quick Asian-inspired meals, this stir fry is a balance of simplicity and deliciousness!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb boneless chicken breast
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 3 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 carrot, julienned
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 0.25 cup ketchup
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp brown sugar
• 0.5 cup chicken broth
• 1 tsp sesame oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 cups cooked white rice (for serving)

Directions

Step 1

Slice the chicken breast into bite-sized pieces and place in a mixing bowl. Add 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Toss well to coat and let marinate for 10 minutes.

Step 2

Prepare the sauce by whisking together ketchup, rice vinegar, honey, brown sugar, chicken broth, the remaining 1 tablespoon of soy sauce, and the remaining 1 tablespoon of cornstarch in a small bowl. Set aside.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 4-5 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and ginger, stirring for 30 seconds until fragrant.

Step 5

Toss in the red bell pepper, green bell pepper, and carrot. Stir-fry the vegetables for 3-4 minutes until they begin to soften.

Step 6

Add the pineapple chunks and cooked chicken back into the skillet. Stir well to combine.

Step 7

Give the prepared sauce a quick stir and pour it into the skillet. Cook and stir for 2-3 minutes until the sauce thickens and everything is evenly coated.

Step 8

Drizzle the sesame oil over the stir-fry and season with salt and pepper to taste. Toss in the chopped green onions for a fresh finish.

Step 9

Serve immediately over steamed white rice and enjoy!

Nutrition Facts

Serving size	(2499.1g)

Amount per serving	% Daily Value*
Calories	2923.3

Total Fat 73.3g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 33.3g
Cholesterol 390.1mg	0%
Sodium 4467.2mg	0%
Total Carbohydrate 411.4g	0%
Dietary Fiber 18.8g	0%
Total Sugars 93.1g
Protein 165.5g	0%

Vitamin D 0IU	0%
Calcium 419.1mg	0%
Iron 19.4mg	0%
Potassium 3359.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 22.3%

Carbs: 55.5%