This Sweet and Sour Chicken Stir Fry post was last updated in 2022.
This Sweet and Sour Chicken Stir Fry comes out vibrant and colorful. It’s super easy to make! The sweet and sour sauce is truly like what you get at good Chinese restaurants, but not tooth-achingly sweet. This is not a deep fried version of Sweet and Sour Chicken, it’s a much healthier stir fry.
You can use whatever vegetables you have. This recipe is a winner.
I am very familiar with my local supermarkets. I know exactly where to go for most items (except cling wrap, which, for some reason, I always forget which aisle it’s in and Woolies people tell me it’s the single most asked question) and I know the aisles pretty well.
Or so I thought. It dawned on me the other day that there is one whole section of the supermarket that I don’t know at all – the prepared meal base aisle. What do you know about the section of the supermarket where Honey Mustard Sauce is sold in jars?
I am honestly not trying to sound snobby because I don’t judge. The woman who drives through shame at Maccers and KFC on rare occasions cannot be judged. 😉
However, I stopped by to look at it the other day. It was amazing how many different meal options are available. Everything from Chow Mein, to Chicken Cacciatore, Goulash, Chilli Con Carne – all the favorites. Sweet and Sour Sauce.
I have no idea what the jar stuff tastes like, but I’m pretty sure it won’t be as nice as homemade. And it’s so darn fast to mix together!
PS Although it looks very watery, once it is simmered, the liquid thickens. 🙂 See? It coats the stir-fry beautifully.
Oooh – quick little tip for you for chopping capsicum / bell peppers. Doesn’t it annoy you when the seeds inside fly around all over the place?
Well, maybe it doesn’t annoy you, but it annoys Me! This is how I chop capsicum. Fast and hassle-free!
I love to use Chicken thigh for stir fries because it’s juicier than breast and tenderloin. This recipe is made with chicken breast. tenderise itBaking soda (bicarb) is used to make a Chinese-style restaurant. It’s super simple, see directions here: How to Velvet Chicken.
My sauce is very generous when I make stir fries. Because the 7 year old inside this 30 something year old body still thinks that the best part of stir fries is scooping up the rice soaked in the delish sweet and sour sauce.
As with all my stir-fries, there’s plenty of sauce. Plenty!! – Nagi x
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Sweet and Sour Chicken Stir Fry
Ingredients
Sauce
- 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 (Note 2); Suitable for light, medium or all purposes
- 1 tsp Oyster Sauce (Note 2)
- 1/4 tsp salt
Thickener
- 1 tbsp cornflour / Corn starch + 2 Tablespoons water Mixed together
Stir Fry
- 1 1/2 tbsp Peanut oil (or vegetable)
- 1 Clove of garlic You can mince or finely chop it
- 1 Onion , cut in half and sliced (brown or 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 bell peppers / capsicum , cut into bite size pieces
- 1 can (8oz/250g), can pineapple pieces in natural fruit juice. Separate the juice from the pineapple.
- Sliced shallots / Scallions For garnish
Instructions
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Combine all Sauce ingredients. In a small bowl, combine Thickener.
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Over high heat, heat oil in a skillet or wok. Stir in garlic and onions, then cook for one minute.
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Stir fry the chicken until it becomes white, but still pink in the middle.
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Stir fry the capsicum for 2 min.
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Add Sauce ingredients. Stir until the sugar dissolves and the sauce bubbles.
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Add Thickener. Stir constantly and bring to a simmer. Cook for 3 minutes or until the mixture thickens to a syrup consistency.
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Mix in the pineapple pieces, just until warm, and then turn off the stove.
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Serve immediately with rice, or Cauliflower rice, for a low carb and low calorie option. If desired, garnish with shallots.
Recipe Notes
When I am trying to be healthy, I only use 1/4 cup. 🙂It is still very sweet but not too sweet for a restaurant. It’s closer to restaurant-sweet, but it isn’t too sweet. I use half the sugar in this recipe than you will find on the internet. Some recipes use only 1 cup.!
2. These 3 ingredients are what makes this sauce more like the Sweet & Sour sauce that is served at Chinese restaurants. They are my “secret ingredient”! It is possible to omit any of them (or substitute with more of the other) and still have the same taste. Please don’t forget to include all three! The sauce will be bland and taste very flat.
3. If you use chicken breast that is leaner than usual, I would suggest tenderising it to make them juicier. How to Velvet Chicken in a Chinese Restaurant
4. Nutrition per cup, stir-fry only. Reduce the sugar to 1/4 cup and it will reduce to 351 calories per portion.
Nutrition Information:
More Stir Fries
Dozer life
I can’t help but think that if he was just 10 cm / 4 inches shorter, he wouldn’t be able to see what’s on the table and he wouldn’t suffer so much……
