Bright and colourful, this Sweet and Sour Chicken Stir Fry is super fast to make! The sweet and sour sauce is truly like what you get at good Chinese restaurants, but not tooth-achingly sweet. This is not a deep fried version of Sweet and Sour Chicken, it’s a much healthier stir fry.
Make this using whatever veggies you have, switch up the chicken with prawns/shrimp, pork, beef or even fish. This is a winner!
I know my local supermarkets pretty well. I know exactly where to go for most items (except cling wrap, which, for some reason, I always forget which aisle it’s in and Woolies people tell me it’s the single most asked question) and I know the aisles pretty well.
At least, I thought I did. It dawned on me the other day that there is one whole section of the supermarket that I don’t know at all – the prepared meal base aisle. You know the section of the supermarket that sells things like Honey Mustard Sauce in jars and vacuum seal packs?
I am honestly not trying to sound snobby because I don’t judge. She who does the drive through of shame through KFC and Maccers on the odd occasion cannot judge. 😉
Anyway, I actually stopped to take a look the other day and was quite astonished at the range of meal bases that are on offer. Everything from Chow Mein, to Chicken Cacciatore, Goulash, Chilli Con Carne – all the favorites. Including Sweet and Sour Sauce.
I have no idea what the jar stuff tastes like, but I’m pretty sure it won’t be as nice as homemade. And it’s so darn fast to mix together!
PS It looks watery but once simmered, it thickens. 🙂 See? Look how nicely it coats the stir fry?
Oooh – quick little tip for you for chopping capsicum / bell peppers. Doesn’t it annoy you when the seeds inside fly around all over the place?
Well, maybe it doesn’t annoy you, but it annoys me! So this is how I chop capsicum. Fast and mess free!
I like to use chicken thigh for stir fries because it’s juicier than breast and tenderloin. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). It’s super simple, see directions here: How to Velvet Chicken.
Now, when it comes to stir fries, I am very generous with my sauce. Because the 7 year old inside this 30 something year old body still thinks that the best part of stir fries is scooping up the rice soaked in the delish sweet and sour sauce.
So as with all my stir fries, there is plenty of sauce. Plenty!! – Nagi x
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Sweet and Sour Chicken Stir Fry
Ingredients
Sauce
- 1/2 cup white sugar (Note 1)
- 1/3 cup apple cider vinegar
- 3 tbsp pineapple juice (from the canned pineapple pieces)
- 3 tbsp ketchup (Australia: tomato sauce)
- 1 tsp Worcestershire sauce (Note 2)
- 1 tsp soy sauce , light or all purpose (Note 2)
- 1 tsp Oyster Sauce (Note 2)
- 1/4 tsp salt
Thickener
- 1 tbsp cornflour / corn starch + 2 tbsp water , mixed together
Stir Fry
- 1 1/2 tbsp peanut oil (or vegetable)
- 1 garlic clove , minced or finely chopped
- 1 onion , halved and sliced (brown, yellow or white) (see photo in post)
- 400 g / 13 oz chicken thigh fillets , cut into bite size pieces (Note 3)
- 1 red capsicum / bell pepper , cut into bite size pieces
- 1 green or yellow capsicum / bell pepper , cut into bite size pieces
- 1 can (8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.
- Sliced shallots / scallions , for garnish
Instructions
- Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
- Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
- Add chicken and stir fry until it it is white all over but still pink inside.
- Add capsicum and stir fry for 2 minutes.
- Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
- Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
- Stir through pineapple pieces (just to warm) and remove from stove.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.
Recipe Notes:
Nutrition Information:
More Stir Fries
Life of Dozer
I can’t help but think that if he was just 10 cm / 4 inches shorter, he wouldn’t be able to see what’s on the table and he wouldn’t suffer so much……
My family and I love this! I reduce the sugar to 1/3 cup and its perfect for us. I often add baby corn and/or sugar snap peas just to up the veg content. This recipe deserves a lot more recognition, it’s delicious!
I am preparing meals for a girls getaway in an Airbnb
I was considering a stir fry… but saw this recipe instead.
Do you think I could mix the sauce ingredients in a jar a take it with me. Would it be ok in fridge for a couple of days??
Love the is recipe. I’ve cooked it a few times now. I love how easy it is to make!
Very tasty. I didn’t have Peanut Oil so used Olive Oil. No capsicums was no problem – I don’t like them anyway. I accidentally put 1tbsp of Worcester Sauce instead of 1tsp but didn’t matter. Was so so good. Will definitely try it again using pork. Yum!
This recipe is so delicious and hits the spot when craving chinese. So yum. Thanks Nagi
When I first approached my better half about trying this, her reply was that she had a complex and complicated history with sweet and sour take away.
She loved it so much that if I don’t make it once a week she start to complain that it’s been too long since we last had it.
As always Nagi, your recipes are the best.
Can´t wait to try it again.Great !!!!
Absolutely beautiful, went with the 1/3 cup of sugar…wow wow wow better than the best street food restaurants I’ve tried, thank you so much Nagi…. Having made and loved your crispy chicken tenders (amazingly good) were gona combine the 2🤤
So yum. My husband said this was the best sweet and sour he has ever had. Next time I’ll half the amount of capsicum and add carrot for my fussy children.
Thank you Nagi
This dish was perfect … probably the best ‘sweet and sour’ I have tasted. I have trouble digesting bell peppers so I substituted Peppadew peppers for the red colour. The sauce will be my ‘go to’ dipping sauce for potstickers, spring rolls etc. from now on.
Did the sweet and sour pork, but did not find the part where you fry it twice.
Hi Peter – did you use this chicken recipe that you commented on or the pork one here: https://www.recipetineats.com/sweet-and-sour-pork/? They are different. N x
I make a lot of your recipes. At least 4 a week. This is one of my favourites. I hope it’s in the new cookbook 🤞
Enjoyed this dish but too sweet, even with reducing the amount of sugar. Have a lot of leftovers and wonder if you can suggest the best way to reduce the sweetness?
Hi Nagi, would I be able to use orange juice instead of pineapple juice?
I think that would be fine Stephanie – just a slightly different flavour! N x
This looks amazing…
Do u think I could use fresh pineapple? As I have one at the moment.
Hi Mel – you need some juice for the sauce but if you juice part of it and chop up some pieces, I don’t see why not! N x
What can I use instead of oyster sauce
Thanks Nagi, second time we have cooked this recipe, along with your coconut rice (powder version with home grown Kafir lime leaves). Your recipes are easy to follow, vibrant and taste just great, thank you:)
Am wondering if I can use Tsangs stir fry classic sauce instead of soy sauce since I don’t have any on hand or will that change the taste
Hi Nagi
I’ve been using your recipes for over a year and have recommended your website to so many people!
I have never had a bad recipe and they are so straightforward and not too complicated. Thank you so much.
PS I love Dozer’s additions as well .. always enjoy ☺️
Just like a takeaway only better. Only used 1/3 cup of sugar and that was sweet enough. 5 stars from all the fam bam.
Glad you liked it! N x