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sweet and sour chicken stir fry with pineapple and red and green peppers in a wide horizontal shot, glossy ruby-red sauce, served in a white bowl over rice, on a bright cheerful table, natural light, shallow depth of field, landscape orientation

Sweet and Sour Chicken Stir Fry

Tender chicken in a sweet and sour sauce with pineapple and bell peppers. Tangy and colorful. Guaranteed to be a kid favorite.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 1/4 cup ketchup
  • 3 tbsp rice vinegar
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 cup pineapple chunks drained
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped

Method
 

  1. Whisk the ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch with 1/4 cup water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and both bell peppers and stir-fry 3 minutes.
  4. Add the pineapple and cook 1 minute.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve over rice.

Notes

For extra-crispy chicken, toss the pieces in a little cornstarch before frying.