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
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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……
Made it- always tough convincing my husband that I can make food better than takeout- this sold him!!
YESSSSSSSS!!!! N x
Made this tonight, and it was delicious!! There are just two us, and if there had been two more, they would have left very hungry! I tossed in some broccoli near the end. Loved the sauce with the half cup of sugar. Thanks, Nagi. You’re the best!
Touchdown! 🙂 So glad you enjoyed it Sherry, THANK YOU for letting me know! N x
Made this for dinner last night, reduced the sugar slightly as per the notes to 1/3 cup and added a few extra vegies. We loved it. Very similar to the take-away style sweet and sour but so much nicer.
Thanks for another great recipe.
Woo hoo! So glad you enjoyed it Donna, thanks for letting me know! N x
I made this dish last night I liked it, the only thing I would do differently is salt the chicken before cooking it. I thought with all the soy and oyster sauce it wouldn’t need it, but the chicken tasted a little bland. Looking forward to cooking the cauliflower recipe. Thanks for all your wonderful recipes. Anita
I’m so glad you enjoyed it Anita! I find that with all the sauce, I didn’t need to salt the chicken but yes definitely salt it if you think it needs more salt! N x
Love the fact that you removed the deep frying and decreased the sweet. The extra sauce is so delicious over the rice. I have never seen this recipe on the menu in China… but you have to love the Western influence on this dish. Quick and easy and on the table in less than 30 minutes are my kind of meals. Loving your mom’s new cooking website. Did you help her with the design elements?
Nope! She is doing everything her self 🙂 Well, I helped her with widgets and stuff like that. She’s using the new Brunch theme by Shay Bocks – it’s great! I want to use it myself!!! N x
Nagi that looks yumi, Dozer approval too! Agree with YOU that Non Of the Stuff rasteš as good as home cooked meal. Sorry but didn’t know aboutmusterd Sauce that YOU referent to. My problem is try to find small Or just single serveof any goods, don’t wont left overs. Hope YOU Are Well, am doing spring CLEANING at moment more mess than order. Regards, Vera.
HI Vera! Spring cleaning is something that’s on my list to do too….. ?
Made this for dinner today and it was excellent! My husband ate two helpings and actually commented that it was good. (He’s the silent type). I had run out of oyster sauce so just doubled the soya sauce. This is also a great recipe for using up peppers. Thanks Nagi!
The strong and silent one approved?? WOO HOO!!! Thanks for letting me know you both enjoyed it! N x
Ha this is what I made for dinner tonight. i got some gorgeous pineapples and stirred them into a coco cola sweet and sour!!. Neck minute i look and you bin doin’ the same!
No way!! That’s just too funny! PS Cola sweet and sour????
When I was in the Hospital this past winter one of the meals served to me was an Asian stir fry like this: the difference was that it had diced apple in place of the pineapple. It was great and I wanted to get the recipe for it… this was pretty much the only edible thing they served me in 93 days…
I did some research for a sweet and sour sauce made with apples and read a comment somewhere that some Chinese restaurants in North America do in fact use apples in place of pineapples.
So it is done here and there, and my opinion is that it’s good. Especially if you’re not a fan of pineapples.
You could also use diced pears, and if possible, pear juice. Health conscious people will note that you can lower the sugar content a bit using apple or pear juice.
I frequently buy Del Monte fruit cocktail, which is made with pear juice, which is why I am saving some to use in a sweet and sour stir fry.
And the fruit cocktail has mixed fruit in it, being fruit cocktail, including some pineapple….. I just hope the fruit isn’t dosed with pesticides, as is quite possible because it comes from China… 🙁
I’m sorry to hear you were in hospital but glad you are out! I bet when you make this, it will be much better than what you were served in hospital…. 😉 N x
Hi there Miss Nagi, you’ve just gotten yourself a new fan, all the way from Malaysia! I’m currently living in the Philippines for work and I’ve actually gotten tired of the veggies available here as they are all the same, throughout the year and I’m running out of ideas on what to cook for my usual day-to-day lunch box. And, I found your recipes! YAY! Keep posting all these delicious recipes please! 🙂
I swear we’re kindred souls. It’s all about the sauce and the rice.
This looks great and Dozer is so cute.
Hiiiiii Maureen! It is so nice to hear from you, how are you and John doing? <3 N x
We’re slowly moving forward.
I made this!!! I had to add broccoli and shredded carrot and a few mushrooms but it was yummy. Yes, it’s sweet but my American brain fell in love.
Will you forgive the smile! Am making chicken stir-fry with peppers for today’s lunch with a friend . . . have most of your ingredients but it won’t be quite sweet-and-sour’ 🙂 ! Looks great but am also not one for the pineapple . . . hmmm: have been in that ‘sauce aisle’ and tried a few – opportunity cost of time usually!!! ‘Edible’ v ‘Thrilling’!!!!!
No way!!! We’re in SYNC! 😉
This is almost the recipe I use! I don’t do the Worchestershire Sauce, though. I’ll have to try that. I also use fresh tomatoes and/or tomato paste for tang, as ketchup tends to be too sweet. My secret to a killer sweet-and-sour? Purée, super-thinly slice, or finely dice a few apricots into the pineapple and simmer it for a few minutes. The apricot adds a certain depth. I don’t know how.
Oooh yes! I can totally imagine it would Shalryn! 🙂
Can’t wait to make this…Thanks for another delicious looking recipe…:)
Thanks Lyn! I do hope you try it, the sauce is DELISH! 🙂
I sincerely hope that you were not having those thoughts about Dozers legs while you were wielding that knife?!
The chicken looks good but I don’t do sweet and sour, too sweet for my savoury palate.
Honestly, I have a photo of Dozer where he is lying in a position where I swear to you, he looks like butterflied chicken!! Next chicken recipe, I’ll share it….!!
I’m sorry but I could not refuse Dozer anything. Those eyes just touch my heart. Anyway, the recipe looks so good. I love a good stir fry – I could eat it every night. There are so many great flavors to combine. Have a great day!!
It takes great restraint not to give him everything he wants. When he was younger, I had less self control and he got a bit pudgy……
Love it and trying it out pretty soon (once I get the chicken 🙂 )!
Hope you do Julia!!! Love the colours in this stir fry – and the sauce is so good! 🙂
Hi Nagi! How do you do it? I have chicken thawing and wasn’t sure what I wanted to do with it and now I do! This is the same way I do mine, as I don’t like the texture once the deep fried chicken is sauced. I’m going to add broccoli and water chestnuts just because I have them. I don’t think it would help poor Dozer if he were shorter, he could still smell all the wonderful things you prepare!
Oooh YES to water chestnuts! I love them 🙂 Do you use them for anything other than Asian cooking?? Here in Australia it’s only sold in the Asian section of supermarkets!
Hi Nagi! Actually I add them to chicken and tuna salad for crunch and I sometimes put them in stuffed mushrooms. 🙂 BTW Gary loved this! I did add mushrooms also.
Oooh! And guess what? I’m making stuffed mushrooms today – ha ha ha! 🙂 N x
woah – what?? You made this sauce for dinner???
Hi Nagi YES I made this for dinner! And we have enough left to have for another dinner! Next time I’m going to make it with pork tenderloin. One other thing I do with water chestnuts (whole ones) is give the a little soak in soy sauce, wrap them in a little piece of bacon and sprinkle them with brown sugar. Then I bake them on a rack until the bacon is crispy. 🙂
I can safely say I have never tried that nor ever thought too, but YUM!!!! I know that will be DELICIOUS!
This is being made for dinner! I have all the ingredients and that’s a good thing since it will be 100 degrees out today.
I hope you have air conditioning!!!!
Your sauce comment made me laugh. I have made so many of your Asian dishes and love the extra sauce that is always left for the rice. I should have remembered this important fact when I made your Salisbury steak with mushroom sauce this weekend. I know my family loves lots of sauce over noodles so…I doubles it. Oh My Gawd! It was soooo much sauce. I had to pour some into a separate pan just to allow room for the steaks to simmer. Luckily it was super super delicious and my husband ate the left overs over chicken breasts and rice. We love your recipes!!!
I know….I am a sauce maniac!!! I would rather too much than too little sauce 🙂 Also I find that the quantity of sauce a recipe makes really varies depending on whether people like their sauce super thick or thinner, so I err on the side of caution in terms of quantity. So glad you enjoy my recipes, thanks Bryn! N x