Description
This Sweet and Sour Chicken is a takeout-style favorite you can make at home in just 30 minutes. Crispy, cornstarch-coated chicken is tossed with tender bell pepper, onions, and juicy pineapple, then smothered in a glossy, tangy-sweet sauce. It’s bright, flavorful, and incredibly satisfying served over rice or noodles for an easy weeknight dinner everyone will love.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 bell pepper, chopped (any color or a mix)
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 1/2 cup onion, chopped
- 1/4 cup soy sauce (low-sodium preferred)
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon ketchup
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Cooked white or brown rice, or noodles, for serving (optional)
- Sliced green onions and sesame seeds, for garnish (optional)
Instructions
- In a medium bowl, add the chicken pieces and cornstarch. Toss until every piece is evenly coated and no dry spots of cornstarch remain. Season lightly with salt and pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. When hot and shimmering, add the chicken in a single layer (cook in batches if needed).
- Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer the chicken to a plate and set aside.
- In the same skillet, if needed add a splash more oil. Add the chopped bell pepper, onion, and pineapple chunks.
- Sauté for 3–4 minutes, stirring often, until the vegetables are crisp-tender and the pineapple is lightly caramelized at the edges.
- In a small bowl or measuring cup, whisk together the soy sauce, apple cider vinegar, brown sugar, ketchup, garlic powder, and a pinch of salt and pepper until the sugar dissolves.
- Pour the sauce mixture into the skillet with the vegetables and pineapple. Bring to a gentle simmer over medium heat, stirring frequently, until slightly thickened and glossy, 2–3 minutes.
- Return the cooked chicken (and any juices on the plate) to the skillet. Toss well to coat every piece with the sauce.
- Cook for another 2–3 minutes, stirring, until the chicken is heated through and the sauce clings nicely to the meat and vegetables. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if desired.
- Remove from heat. Serve hot over cooked rice or noodles, spooning extra sauce over the top. Garnish with sliced green onions and sesame seeds, if using.
Notes
- For a thicker sauce, simmer a few extra minutes or stir in 1 teaspoon cornstarch mixed with 2 teaspoons water.
- Use low-sodium soy sauce to better control the saltiness of the dish.
- If using canned pineapple, be sure to drain it well so the sauce doesn’t get too thin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired, Chinese-American
Nutrition
- Serving Size: 1 portion (about 1/4 of recipe, without rice)
- Calories: 320 kcal
- Sugar: 18 g (approx.)
- Sodium: 780 mg (approx., using regular soy sauce)
- Fat: 12 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 9 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 32 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 20 g (approx.)
- Cholesterol: 65 mg (approx.)
Keywords: sweet and sour chicken, easy sweet and sour chicken, stovetop chicken, pineapple chicken, takeout at home