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

Sweet and Sour Chicken Stir Fry Recipe

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.

Course: Main
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Recipe adapted from Recipe Tin Eats

Ingredients

Sweet and Sour Sauce

  • ½ cup white sugar
  • ⅓ cup apple cider vinegar
  • 3 tbsp pineapple juice – from the canned pineapple
  • 3 tbsp ketchup
  • 1 tsp Worcestershire sauce or gluten-free Worcestershire sauce
  • 1 tsp soy sauce or gluten-free soy sauce
  • 1 tsp oyster sauce
  • ¼ tsp salt

Cornstarch Slurry

  • 1 tbsp cornstarch + 2 tbsp water mixed together

Stir-Fry Ingredients

  • 1½ tbsp vegetable oil
  • 1 garlic clove – finely chopped
  • ½ onion – halved and sliced
  • 400 g – 13 oz. chicken thigh fillets – cut into bite-sized pieces
  • 1 red capsicum (bell pepper) – cut into bite-sized pieces
  • 1 green capsicum (bell pepper) – cut into bite-sized pieces
  • 250 g – 8 oz. canned pineapple pieces in natural juice
  • sliced shallots or scallions – for garnish

Instructions

Prepare the Sauce and Ingredients

  1. Combine all the sauce ingredients in a small bowl, then set aside.
  2. In a separate small bowl, whisk the cornstarch and water until smooth to form a cornstarch slurry.
  3. Finely chop the garlic and onion, slice the bell pepper, cut the chicken into bite-sized pieces, and drain the pineapple, if needed.

Cook the Sweet and Sour Chicken

  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.
  2. Add the chicken and stir-fry until it is white all over but still slightly pink in the centre.
  3. Add the bell pepper and stir-fry for 2 minutes until slightly softened.
  4. Pour in the prepared sauce and stir until the sugar has dissolved and the sauce begins to simmer.

  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.

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

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