Sweet And Sour Stir-Fry Chicken
A vibrant sweet and sour chicken stir-fry featuring tender chicken, colorful peppers, carrots, pineapple, and a tangy sauce, perfect for a quick, flavorful meal.
Ingredients
- 1 lb. boneless chicken breasts, cubed ⓘ
- 1/2 green pepper, cut into strips ⓘ
- 1/2 red pepper, cut into strips ⓘ
- 1 cup carrot strips, cut on diagonal ⓘ
- 1 clove garlic, minced
- 1/4 cup chicken broth ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 (8 oz.) can pineapple chunks in juice ⓘ
- 3 tablespoons vinegar ⓘ
- 3 tablespoons brown sugar ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1 1/2 cups prepared Minute rice ⓘ
Instructions
- Brown chicken cubes in a wok skillet sprayed with nonstick cooking spray.
- Add peppers, carrots, and garlic; stir for 1 to 2 minutes.
- Mix cornstarch with chicken broth until smooth and add to the wok along with pineapple chunks and juice, vinegar, sugar, and ginger.
- Bring to a quick full boil, then lower the heat.
- Cook only until the sauce has thickened slightly.
- Serve the chicken and vegetable mixture over prepared rice.
Tips & Substitutions
For a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and add it to the wok during the last minute of cooking. You can substitute the chicken with tofu for a vegetarian option or use shrimp for a seafood twist. If you prefer a spicier kick, consider adding sliced jalapeños or a dash of chili sauce.
Serving Suggestions
Serve the sweet and sour stir-fry over prepared Minute rice for a quick meal. It pairs wonderfully with a side of steamed broccoli or a fresh cucumber salad. For a complete dinner experience, consider serving it alongside Hot And Sour Soup(Makes 8 To 12 Servings) or a light spring roll.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stir-fry in a skillet over medium heat, adding a splash of chicken broth or water to prevent sticking. Stir occasionally until heated through, ensuring the chicken remains tender.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Stir-Fry Chicken contains roughly 321 calories, with 8g protein, 65g carbohydrates, and 2g fat. It is an excellent source of vitamin C (171% of the Daily Value) and iron (25% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
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 frozen vegetables instead of fresh?
Yes, using frozen vegetables is a convenient option and can save time. Just make sure to thaw them before adding to the wok. Keep in mind that frozen vegetables may release more moisture, so adjust the cooking time accordingly to avoid a watery sauce.
What can I use instead of pineapple chunks?
If pineapple is not available, you can substitute with canned peaches or even mango chunks for a different flavor. Alternatively, use a mix of bell peppers and a splash of fruit juice to maintain a sweet and tangy profile without the fruit.
How can I make this dish gluten-free?
To make this stir-fry gluten-free, ensure that the soy sauce you use is labeled gluten-free, or consider using coconut aminos as a substitute. Additionally, check your chicken broth for gluten content, as some brands may contain wheat.
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).