Why I Love This Recipe

There’s something about sweet and sour chicken that always hits the spot. Maybe it’s the glossy sauce, the juicy pineapple, or the colorful peppers, but it’s one of those dinners that somehow feels fun every single time. The best part is you can have it on the table faster than takeout, and your kitchen smells amazing while the sauce bubbles away in the pan.

Enjoying The Leftovers

I actually think this is one of those meals that gets even better overnight. The chicken has more time to soak up the sauce, making every bite extra flavorful the next day.

Storing

Store the chicken and sauce in an airtight container in the refrigerator for up to 4 days. Keep the rice separate if possible so everything reheats with the best texture.

Reheating

Warm everything in a skillet or microwave until heated through. If the sauce has thickened in the fridge, add a splash of water while reheating to bring it back to that glossy, silky consistency. Serve over freshly cooked rice and finish with sliced green onions or sesame seeds if you’d like.

A bowl of sweet and sour chicken with pineapple chunks on a bed of rice topped with chopped green onions and sesame seeds.
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Sweet and Sour Chicken

Sweet, tangy, sticky, and loaded with colorful veggies, this Sweet and Sour Chicken has everything you love about the takeout classic. It's made in one pan with juicy chicken, pineapple, and a homemade sauce that's so good you'll be spooning every last bit over your rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 6

Ingredients

  • 2 lbs chicken thighs or breasts
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small yellow onion, diced
  • 1 cup pineapple diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tbsp avocado oil
  • Served with rice
  • Topped with sesame seeds and green onions
For the sweet and sour sauce
  • 1/2 cup ketchup
  • 1/4 cup white vinegar
  • 1/4 cup garlic coconut aminos
  • 3 tbsp honey
  • 1 tbsp minced garlic
  • 1 tsp ginger powder
  • 1/4 tsp red pepper flakes
  • 1 tbsp cornstarch, mixed with 2 tbsp water then added to sauce
US – M

Instructions

  • Cut the chicken into cubes and place in a large bowl. Season with salt, pepper, and garlic powder and mix.
  • Preheat a large pan to medium-high heat and add the avocado oil. Once hot add the chicken and cook 7-10 minutes, stirring occasionally, until fully cooked.
  • Add the diced bell peppers and onion. Saute for about 5 minutes until the peppers and onions become slightly soft.
  • In a small bowl add all the sweet and sour sauce ingredients and mix well.
  • Finally, add the pineapple chunks and sweet and sour sauce to the large pan. Mix everything together well, and simmer on low for a few minutes until the sauce has thickened.
  • Serve the sweet and sour chicken with rice and top with sesame seeds and green onions. Enjoy!

Equipment

saute pan
measuring cups
mixing bowls
cutting board

Nutrition Per Serving

Calories: 421kcal | Carbohydrates: 51g | Protein: 33g | Fat: 9g | Fiber: 2g