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Easy Sweet & Sour Chicken - A Fast, Flavorful Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • Coating: 1/2 cup cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Oil: 3 tablespoons neutral oil (canola, vegetable, or avocado)
  • Vegetables: 1 red bell pepper, 1 green bell pepper, 1 small yellow onion, all cut into 1-inch pieces; 1 cup pineapple chunks (fresh or canned, drained)
  • Aromatics: 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated (optional but recommended)
  • Sauce: 1/2 cup unsweetened pineapple juice (from the can or bottled)
  • 1/4 cup rice vinegar (or apple cider vinegar)
  • 1/3 cup ketchup
  • 3 tablespoons light brown sugar (adjust to taste)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon cornstarch (to thicken)
  • To Finish: 1 teaspoon toasted sesame oil (optional), sesame seeds, sliced green onions
  • Serve With: Steamed white or brown rice, or cauliflower rice

Method
 

  1. Prep the chicken. Pat the chicken pieces dry with paper towels. In a bowl, toss with 1/2 cup cornstarch, salt, and pepper until evenly coated. Shake off excess so there’s a thin, even layer.
  2. Whisk the sauce. In a measuring cup, whisk pineapple juice, vinegar, ketchup, brown sugar, soy sauce, and 1 tablespoon cornstarch until smooth. Set aside.
  3. Sear the chicken. Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken in a single layer (work in batches). Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate. Add more oil if the pan looks dry.
  4. Stir-fry the vegetables. In the same pan, add peppers and onion with a pinch of salt. Cook 3–4 minutes, stirring, until crisp-tender and lightly browned at the edges.
  5. Add aromatics and pineapple. Stir in garlic and ginger for 30 seconds until fragrant. Add pineapple chunks and toss for another minute.
  6. Pour in the sauce. Give the sauce a quick whisk and add it to the pan. Stir and let it bubble for 1–2 minutes until glossy and thickened.
  7. Combine and finish. Return chicken and any juices to the pan. Toss to coat. Cook 1–2 more minutes to heat through. Turn off heat and stir in sesame oil if using.
  8. Serve. Spoon over hot rice. Sprinkle with sesame seeds and green onions. Taste and adjust with a splash more vinegar or a pinch of sugar as needed.