Sweet and Sour Chicken Stir Fry

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Tender chicken stir-fried with colourful vegetables and pineapple makes Sweet and Sour Chicken Stir Fry a quick family dinner with classic sweet and sour sauce.

Pineapple chicken stir-fry served in a red bowl with fried rice and soy sauce.

Sweet and sour dishes have always been my favourite Chinese food. I especially love my Sweet and Sour Pork Fritters, and recently I found myself craving them. Since having my gallbladder removed, however, I’ve been trying to avoid deep-fried food, at least for the time being.

Then I came across this Sweet and Sour Chicken Stir Fry recipe and knew I had to try it. It’s a healthier alternative to the fried version, with tender chicken, crisp bell peppers, and pineapple coated in a classic sweet and sour sauce. The sauce tastes like the one served in good Chinese restaurants, but it isn’t overly sweet, so make sure you use all the ingredients listed.

Glossy chicken and pineapple stir-fry with red and green capsicums and sliced scallions.

It’s also very easy to prepare and comes together in only a few minutes. It’s perfect for a midweek dinner the whole family will love. I served it with my signature Fried Rice, and my fussy kids even ate the bell pepper pieces. What a miracle!

I used chicken thigh fillets because they’re juicier, but you can use chicken breast or tenderloins if you prefer. This recipe is an absolute keeper, and I can’t wait to make it again. It really was so good. Enjoy!

Why We Love This Sweet and Sour Stir-Fry

Family dinners feel more exciting when takeaway favourites are made at home.
Restaurant-style flavour comes from everyday ingredients you may already have in the pantry.
Fried rice or steamed rice turns this into a complete meal without much extra effort.

Key Ingredients for Sweet and Sour Chicken Stir Fry

Chicken Thigh Fillets

Chicken thigh fillets stay moist during high-heat cooking and give the dish a tender texture. Boneless, skinless thigh fillets are the easiest choice because they cook quickly and remain juicy in the sauce.

Pineapple and Pineapple Juice

Pineapple pieces add sweetness and a juicy contrast to the savoury chicken. Use canned pineapple in natural juice rather than syrup, as you’ll need the juice for the sauce, and it gives a balanced flavour.

Ketchup

Ketchup gives the sauce its familiar red colour and mild tomato flavour. It also adds a little sweetness and helps create the classic restaurant-style sauce.

Soy Sauce and Oyster Sauce

Soy sauce adds saltiness, while oyster sauce brings extra savoury depth. They balance the sweetness and vinegar while adding more savoury flavour.

Red and Green Capsicums

Red and green capsicums add colour, sweetness and a slight crunch. Choose firm, glossy capsicums with smooth skin for the best texture in the finished stir-fry.

Find the complete list with measurements in the recipe card below.

How to Make Sweet and Sour Chicken Stir Fry

Prepare the Sauce and Ingredients

Step 1: Combine all the sauce ingredients in a small bowl, then set aside.

Sweet and sour sauce ingredients mixed in a glass measuring jug.

Step 2: In a separate small bowl, whisk the cornstarch and water until smooth to form a cornstarch slurry.

Step 3: Finely chop the garlic and onion, slice the bell pepper, cut the chicken into bite-sized pieces, and drain the pineapple, if needed.

Sliced onion, chopped garlic, chicken thigh pieces and red and green capsicums.

Cook the Sweet and Sour Chicken

Step 1: Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and onion, then stir-fry for 1 minute until fragrant.

Step 2: Add the chicken and stir-fry until it is white all over but still slightly pink in the centre.

Step 3: Add the bell pepper and stir-fry for 2 minutes until slightly softened.

Step 4: Pour in the prepared sauce and stir until the sugar has dissolved and the sauce begins to simmer.

Step 5: Stir in the prepared cornstarch slurry. Bring to a simmer, stirring constantly, then cook for about 3 minutes, or until the sauce thickens to a glossy, syrup-like consistency.

Step 6: Add the pineapple pieces and cook just until heated through, then remove from the heat.

Four stages of cooking Sweet and Sour Chicken Stir Fry, from sautéing the onion to adding the pineapple.

Step 7: Garnish with sliced shallots and serve hot with fried rice.

Sweet and Sour Chicken Stir Fry with pineapple, capsicums and sliced scallions, served beside fried rice.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Yes. Cut the chicken breast into evenly sized, bite-sized pieces and cook only until no pink remains in the centre. Chicken breast cooks faster and can dry out if left in the wok too long.

How can I thicken the sweet and sour sauce?

If your sweet and sour sauce is too thin, let it simmer for another minute or two while stirring constantly. If it still needs thickening, mix a little more cornstarch with cold water, then stir it into the sauce gradually until it reaches a smooth, glossy consistency.

Can I use fresh pineapple?

Yes, although canned pineapple in natural juice gives the closest result to the original recipe. If using fresh pineapple, use bottled pineapple juice or juice from extra fresh pineapple for the sauce.

What other veggies can I use for my Sour Chicken recipe?

Carrots, broccoli, snow peas, mushrooms, and zucchini all work well in this stir-fry. Cut the vegetables into similar-sized pieces and adjust the cooking time as needed so they remain tender while keeping some texture.

Extra Help from the Kitchen

Trim the Chicken Thighs – Remove any large pieces of fat or tough connective tissue before cutting the chicken into bite-sized pieces.

Cook in Batches When Needed – Divide the chicken into two batches if your wok or frying pan is small, so the pan stays hot and the chicken browns instead of steaming.

Drain Excess Oil if Needed – If the chicken releases too much fat, remove the pan from the heat and tilt it slightly. Use tongs to hold a folded paper towel and carefully absorb the pooled oil before adding the sauce. Keep the paper towel away from the flame and leave a thin coating of oil in the pan.

Reserve the Pineapple Juice First – Measure the required pineapple juice before draining the canned pineapple, so the correct amount is ready for the sauce.

Separate the Chicken Pieces – Loosen the cut chicken pieces before placing them in the wok. This helps them spread across the hot surface instead of cooking in a clump.

Variations and Twists

Stir-Fry Carrots First – Cook 1 cup of thin carrot strips for about 2 minutes before the capsicums. Starting them earlier gives them enough time to soften while keeping some firmness.

Choose Chicken Breast – Replace the chicken thigh fillets with boneless chicken breast cut into even, bite-sized pieces. Cook only until the centre is no longer pink so the meat stays tender.

Use Fresh Chilli – Cook finely chopped fresh chilli or crushed red pepper flakes with the garlic and onion. Begin with a small amount, then adjust to suit your preferred heat level.

Swap One Capsicum for Zucchini – Replace one capsicum with zucchini cut into bite-sized pieces. Stir-fry it at the same stage as the remaining capsicum so it keeps some texture.

Mix Ginger and Chilli Paste into the Sauce – Stir minced fresh ginger and a small spoonful of sambal oelek or garlic chilli paste into the prepared sauce. Ginger adds a fresh, slightly spicy note, while the chilli paste brings heat and extra savoury depth to the sweet and sour sauce.

Storage and Shelf Life

Store cooled Sweet and Sour Chicken Stir Fry in a shallow airtight container in the refrigerator for 3 to 4 days. Refrigerate it within 2 hours of cooking, or within 1 hour when the temperature is above 32°C – 90°F.

Freeze it in a freezer-safe container for up to 2 months for good quality. Thaw it overnight in the refrigerator, then reheat it in a frying pan over medium heat with a small splash of water until it reaches 74°C – 165°F throughout.

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