Best 6 Stir Fried Sweet And Sour Chicken Recipes

Indulge in the tantalizing flavors of Stir-fried Sweet and Sour Chicken, a classic dish that blends sweet, tangy, and savory notes to create an unforgettable culinary experience. This versatile dish can be easily prepared at home with our carefully curated recipes that cater to various dietary preferences.

For those seeking an authentic Chinese restaurant-style dish, our traditional recipe will guide you through the steps of creating a flavorful sauce that perfectly coats tender chicken pieces, stir-fried vegetables, and pineapple chunks. If you're looking for a healthier alternative, try our lightened-up version that uses less oil and sugar, resulting in a guilt-free indulgence.

For those with a preference for spicy dishes, our Szechuan-style Stir-fried Sweet and Sour Chicken packs a punch with the addition of chili peppers and Szechuan peppercorns. And for those who love the convenience of a one-pot meal, our stir-fried chicken and vegetables with sweet and sour sauce is a great choice, featuring a medley of colorful vegetables and a flavorful sauce all cooked together in one pan.

With our detailed instructions, cooking tips, and variations, you'll be able to create a delicious Stir-fried Sweet and Sour Chicken dish that will satisfy your cravings and impress your family and friends. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the delightful flavors of this classic dish.

Let's cook with our recipes!

SWEET AND SOUR CHICKEN STIR FRY

Sweet and Sour Chicken Stir Fry image

This bright and colourful stir fry is made with a classic Sweet & Sour Sauce which is truly like what you get at good Chinese restaurants. This is not made by deep frying the chicken - it's tasty enough as it is without adding more calories!! Also see Baked version of the fried Sweet & Sour Chicken - recipe here. I know 1/2 cup of sugar sounds like a lot, but it works out at 1 1/2 tbsp per serving, which isn't too bad!

Provided by Nagi | RecipeTin Eats

Categories Dinner Stir Fry

Time 20m

Number Of Ingredients 17

Ingredients

1/2 cup white sugar ((Note 1))
1/3 cup apple cider vinegar
3 tbsp pineapple juice ((from the canned pineapple pieces))
3 tbsp ketchup ((Australia: tomato sauce))
1 tsp Worcestershire sauce ((Note 2))
1 tsp soy sauce (, light or all purpose (Note 2))
1 tsp Oyster Sauce ((Note 2))
1/4 tsp salt
1 tbsp cornflour / corn starch + 2 tbsp water (, mixed together)
1 1/2 tbsp peanut oil ((or vegetable))
1 garlic clove (, minced or finely chopped)
1 onion (, halved and sliced (brown, yellow or white) (see photo in post))
400 g / 13 oz chicken thigh fillets (, cut into bite size pieces (Note 3))
1 red capsicum / bell pepper (, cut into bite size pieces)
1 green or yellow capsicum / bell pepper (, cut into bite size pieces)
1 can ((8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.)
Sliced shallots / scallions (, for garnish)

Steps:

Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
Add chicken and stir fry until it it is white all over but still pink inside.
Add capsicum and stir fry for 2 minutes.
Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
Stir through pineapple pieces (just to warm) and remove from stove.
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.

Nutrition Facts : ServingSize 290 g, Calories 398 kcal, Carbohydrate 44.7 g, Protein 28.3 g, Fat 12.2 g, SaturatedFat 2.8 g, Cholesterol 82 mg, Sodium 455 mg, Fiber 2.1 g, Sugar 38 g

SWEET AND SOUR CHICKEN STIR FRY

Sweet and Sour Chicken Stir Fry image

Chinese sweet and sour chicken stir fry recipe with pineapple, carrots and green peppers. Tastes just like restaurant style sweet and sour chicken or pork.

Provided by Steve Cylka

Categories Main Course

Time 40m

Number Of Ingredients 13

Ingredients

3 tbsp oil
3 chicken breasts (, boneless and skinless)
2 carrots (, peeled and sliced)
1 green pepper (, cored and diced)
1 onion (, peeled and diced)
2 tbsp water ((optional))
1 can pineapple chunks/tidbits in juice
1/3 cup white vinegar or rice vinegar
1/4 cup pineapple juice ((from the can of pineapple))
5 tbsp brown sugar
2 tbsp ketchup
2 tbsp soy sauce
3 teaspoons corn starch

Steps:

Cut the chicken breasts into 1/2 inch chunks.
Peel and slice the carrots.
Cut the pepper and onion into 1/2-1 inch pieces.
Drain the pineapple from the can reserving 1/4 cup of the pineapple juice.
Heat a wok or frypan on medium high heat. Add 2 tbsp oil. Stir in the chicken and cook until no longer pink. Scoop the chicken onto a plate.
Add the remaining tablespoon of oil and dump in the sliced carrots, pepper and onion. Cover the wok or frypan with a lid. Check every couple minutes and stir to ensure the vegetables do not stick to the bottom of the pan. If needed, add the optional 2 tbsp of water which will help steam the veggies and keep them from burning.
Once the carrots are starting to soften, lower the heat and add the pineapple chunks and cooked chicken.
In a separate bowl, whisk together the remaining ingredients, ensuring the corn starch is dissolved.
Pour the sauce into the frypan and stir it gently through the chicken and veggies. Cook for about 5 minutes or until the sauce is thickened.
Serve on cooked rice.

Nutrition Facts : Calories 393 kcal, Carbohydrate 50 g, Protein 21 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 708 mg, Fiber 4 g, Sugar 42 g, ServingSize 1 serving

SWEET AND SOUR CHICKEN III

Sweet and Sour Chicken III image

This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.

Provided by VINEYIS

Categories World Cuisine Recipes Asian

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
½ cup sliced green bell pepper
½ cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
¼ cup low sodium soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
½ teaspoon ground ginger

Steps:

Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 19.9 g, Cholesterol 58.5 mg, Fat 9.4 g, Fiber 1.9 g, Protein 23.7 g, SaturatedFat 1.6 g, Sodium 603 mg, Sugar 13.9 g

STIR-FRIED SWEET-AND-SOUR CHICKEN

Stir-Fried Sweet-and-Sour Chicken image

Don't call for delivery! This satisfying lightened-up version of the Chinese takeout classic is easy to make at home for a family-friendly dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 20m

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Salt
1 three-inch piece fresh ginger, peeled and cut into matchsticks
5 cloves garlic, thinly sliced
1/2 small serrano chile, seeded if desired and thinly sliced
1/2 cup apricot jam
1/4 pineapple, cut into 1/2-inch cubes (1 1/2 cups)
2 bunches scallions, trimmed and cut into 2-inch pieces
2-3 tablespoons white vinegar
Cooked rice

Steps:

Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in ginger, garlic, and chile and cook until chicken is almost cooked through, about 3 minutes.
Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve with rice.

Nutrition Facts : Calories 474 g, Fat 22 g, Fiber 2 g, Protein 33 g, SaturatedFat 4 g

EASY SWEET AND SOUR CHICKEN STIR FRY

Easy Sweet And Sour Chicken Stir Fry image

Sweet, sticky, easy to make, this Sweet and Sour Chicken Stir Fry is perfect to serve over rice or noodles and is kid-friendly as it is not spicy and made without deep-frying. The dish comes together in 30 minutes!

Provided by Julia | The Yummy Bowl

Categories Main Course

Time 27m

Number Of Ingredients 20

Ingredients

2 large chicken breasts (medium chunks, or cubed)
3 tbsp cornstarch
salt and pepper to taste
1 small bell pepper (yellow, cut into 1 ½ inch chunks)
1 small bell pepper (red, cut into 1 ½ inch chunks)
1 medium yellow/brown onion (cut into 1 ½ inch chunks)
½ cup pineapple chunks (canned or fresh)
1-2 tbsp scallion for garnish (thinly sliced)
1-2 tsp sesame seeds (for garnish)
1-2 small hot peppers (thinly sliced for garnish)
Vegetable oil for cooking
⅔ cup granulated sugar
½ cup apple cider vinegar
1 ½ tbsp soy sauce (low sodium, gluten free)
3 garlic cloves (minced)
3 tbsp cornstarch
3 tbsp cold water
¼ cup ketchup (make sure it's gluten free)
1 1/2 tsp honey
1 tsp ginger (grated or paste)

Steps:

Sweet and Sour sauce. In a small saucepan add oil over medium heat and saute garlic and ginger for about 1 minute. Stir in sugar, vinegar, honey, ketchup, soy sauce. Simmer until sugar dissolves.
Meanwhile, in a small bowl whisk together cornstarch and water and pour the mixture into the saucepan. Simmer on low heat for 10 minutes until the sweet and sour sauce starts thickening. Set aside.
Chicken prep. In a medium bowl add chicken, season with salt and pepper, and stir in the cornstarch. Make sure all the chicken pieces are covered in cornstarch. Set aside.
Stir fry. In a large skillet or wok over medium to high heat add 2-3 tbsp of vegetable oil and cook the chicken until golden brown on all sides (about 3-4 minutes.) Remove from pan and set aside in a plate lined with a paper towel.
In the same skillet add vegetables, cook for few minutes until they get almost tender and throw in the pineapple. Stir well and return the chicken to the pan, pour the sauce on top. Stir and simmer for 1-2 minutes. Taste the sauce for seasoning, add salt and pepper if needed.
Serve with scallions, sesame seeds, and rice, noodles, or another favorite side.

Nutrition Facts : Calories 381 kcal, ServingSize 1 serving

SWEET AND SOUR STIR-FRIED CHICKEN

Sweet and Sour Stir-Fried Chicken image

A 30 minute supper recipe from Cook's Country. Use a mixture of broccoli, snow peas, peppers, red onion and baby corn from the supermarket salad bar. Serve over steamed rice, with soy sauce or hot sauce, if desired.

Provided by GREG IN SAN DIEGO

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons red wine vinegar
1 (20 ounce) can pineapple chunks in juice, drained
6 tablespoons juice, reserved
6 tablespoons sugar
3 tablespoons ketchup
1 tablespoon cornstarch
3 tablespoons vegetable oil
4 boneless skinless chicken breasts (about 1 1/2 pounds)
1 lb salad bar vegetables, cut into bite size pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Steps:

Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes.
Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes.
Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute.
Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
Serve.

Nutrition Facts : Calories 401, Fat 11.8, SaturatedFat 1.7, Cholesterol 68.4, Sodium 201.7, Carbohydrate 46.8, Fiber 1.3, Sugar 41.9, Protein 28.2

Tips:

To make the chicken extra crispy, double-coat it in the cornstarch and flour mixture.
Be sure to use a large skillet or wok so that the chicken has plenty of room to cook evenly.
Cook the chicken in batches if necessary to avoid overcrowding the pan.
Stir-fry the chicken until it is golden brown and cooked through, about 5-7 minutes per batch.
For the sauce, use a combination of ketchup, vinegar, soy sauce, and brown sugar to create a sweet and tangy flavor.
Add pineapple chunks, bell peppers, and onion to the sauce for a colorful and flavorful dish.
Serve the sweet and sour chicken over rice or noodles.

Conclusion:

Stir-fried sweet and sour chicken is a classic Chinese dish that is easy to make at home. With its crispy chicken, tangy sauce, and colorful vegetables, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!