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Sweet and Sour Chicken Stir-Fry

5 from 20 votes
This colorful family-favorite stir-fry is quick and easy! Juicy chicken, crisp veggies, and sweet pineapple are tossed in a flavorful homemade sweet and sour sauce you'll love.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings4 people
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Ingredients

Sweet and Sour Sauce

  • 1 tablespoon cornstarch
  • ¼ cup cold water
  • reserved juices from 8 ounce can of pineapple pineapple pieces get added later
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon rice vinegar

Stir Fry

  • 1 8 ounce can pineapple chunks
  • 3-4 teaspoons vegetable oil divided
  • 1 pound boneless skinless chicken breast or thighs diced into 1 inch pieces (you could also use pork tenderloin, or sliced boneless pork chops)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
  • 1 tablespoon minced fresh ginger
  • 3 cups broccoli florets
  • 1 medium bell pepper stemmed , seeded, and cut into ½ inch squares (I used half of the bell pepper, and added ½ of a diced onion as well)
  • hot cooked white or brown rice 1½ cups white rice cooked in 3 cups water should feed 4

Instructions

  • Start cooking your rice so it will be ready.
  • Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
    • If you’re using a stainless steel pan, you can save the pineapple juice for de-glazing the pan instead of adding it directly to the sauce.
  • Heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
  • Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
  • Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
  • Serves 4 (or more like 6 if you’ve got some kiddos in the mix.)

Nutrition

Serving: 0.25recipe, no rice, Calories: 292kcal, Carbohydrates: 28g, Protein: 29g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 68mg, Sodium: 733mg, Potassium: 850mg, Fiber: 3g, Sugar: 20g, Vitamin A: 1447IU, Vitamin C: 106mg, Calcium: 64mg, Iron: 2mg
Course: Main Courses
Cuisine: Asian
Keyword: Sweet and Sour Chicken Stir-Fry
Calories: 292kcal
Cost: $12
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