Sweet And Sour Stir-Fry Chicken And Vegetables
A vibrant sweet and sour chicken stir-fry with pineapple and vegetables, balanced with tangy sauce—perfect for quick, flavorful weeknight dinners or entertaining guests.
Ingredients
Instructions
- Spray a very heavy skillet with Pam.
- Slice chicken breasts very thin.
- Stir-fry the chicken in 1 tablespoon of oil until cooked through, then remove from skillet.
- Stir-fry the frozen stir-fry vegetables in 1 tablespoon of oil until tender.
- Add the sliced chicken back to the skillet with the vegetables.
- In a saucepan, mix sugar, vinegar, water, cornstarch, and soy sauce. Stir well.
- Cook the sauce over low heat until it thickens.
- Pour the thickened sauce over the chicken and vegetables.
- Add drained pineapple tidbits and stir to combine.
- Serve hot with rice.
Tips & Substitutions
For a more vibrant flavor, consider adding fresh ginger or garlic while stir-frying the chicken. You can substitute fresh vegetables like bell peppers or snap peas for the frozen stir-fry mix if desired. If you prefer a thicker sauce, increase the cornstarch slightly. Serve with a sprinkle of sesame seeds for added texture.
Serving Suggestions
This Sweet And Sour Stir-Fry Chicken pairs beautifully with steamed jasmine rice or fried rice for a complete meal. You can also serve it alongside a light salad or some egg rolls for a delightful Chinese-inspired dinner. For extra crunch, consider adding some roasted cashews or peanuts on top before serving.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through, or use the microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Stir-Fry Chicken And Vegetables contains roughly 321 calories, with 8g protein, 65g carbohydrates, and 2g fat. It is a good source of vitamin A (17% of the Daily Value), protein (16% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 2129mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different protein instead of chicken?
Absolutely! This recipe works well with tofu, shrimp, or even beef. Adjust cooking times accordingly; shrimp cook quickly, while tofu may need a bit more time to crisp up nicely.
How can I make this dish spicier?
To add some heat, incorporate red pepper flakes or a splash of sriracha into the sauce. You can also sauté sliced jalapeños or chili peppers along with the vegetables for an extra kick.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to a week. Just give it a good stir before using, as the cornstarch may settle. This makes meal prep easier for busy weeknights!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).