Sweet 'N Sour Stir-Fry Chicken
A vibrant sweet 'n sour chicken stir-fry featuring tender chicken, colorful vegetables, and pineapple in a tangy sauce, perfect for a quick, flavorful meal.
Ingredients
Instructions
- Boil chicken in water to cover for 1 1/2 hours.
- Cool and debone the chicken.
- Drain pineapple and reserve the juice.
- Heat a large deep skillet and add 1/4 cup oil.
- Cut all vegetables into small pieces.
- Stir-fry quickly all vegetables except cabbage.
- Add cooked chicken to the skillet.
- Prepare the sauce by mixing cornstarch, brown sugar, apple cider vinegar, soy sauce, and pineapple juice.
- Pour the sauce over the chicken and vegetables.
- Cook until sauce thickens and everything is heated through.
Tips & Substitutions
For a quicker meal, consider using pre-cooked chicken or a rotisserie chicken. You can also swap out the vegetables based on what's in season; snap peas, broccoli, or bell peppers can work well. If you prefer a spicier kick, add some crushed red pepper flakes. This recipe can easily be adapted to suit various dietary preferences.
Serving Suggestions
Serve the Sweet 'N Sour Stir-Fry Chicken over a bed of steamed rice or noodles for a complete meal. It pairs beautifully with a side of egg rolls or a fresh garden salad. For a twist, try serving it with some homemade fried rice or alongside a bowl of hot and sour soup to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat until warmed through, adding a splash of water to maintain moisture. Alternatively, you can microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet 'N Sour Stir-Fry Chicken contains roughly 1175 calories, with 12g protein, 269g carbohydrates, and 5g fat. It is an excellent source of vitamin C (111% of the Daily Value), vitamin A (87% of the Daily Value), and vitamin D (39% of the Daily Value). Note that it is relatively high in sodium, at 2625mg per serving (114% 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 frozen vegetables in this stir-fry?
Yes, frozen vegetables can be a convenient option. Just remember to add them to the skillet a bit earlier to ensure they cook through. Thaw them beforehand for better texture and even cooking.
How can I make this dish vegetarian?
To make a vegetarian version, substitute the chicken with tofu or tempeh, and use vegetable broth instead of water for boiling. You can also add more vegetables to enhance the flavor and texture.
What can I use instead of apple cider vinegar?
If you don't have apple cider vinegar, rice vinegar or white wine vinegar can be good alternatives. They offer a similar tanginess that complements the sweetness in the dish.
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).