Sweet and Sour Chicken Stir-Fry

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Sweet and Sour Chicken Stir-Fry is a quick and tasty weeknight dinner with ground chicken, veggies, pineapple, and a delicious sauce that everyone will love!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Asian

Keyword: Sweet and Sour Chicken Stir Fry, sweet and sour chicken stir fry recipe

Servings: servings

Author: Chelsea Lords

Cost: $12.12

Equipment

Large pan

Ingredients

Sauce (see note 1)

1 tablespoon + 1 teaspoon cornstarch
1/2 cup 100% pineapple juice
1/4 cup rice vinegar or rice wine vinegar
3 to 4 tablespoons light brown sugar or dark brown sugar, lightly packed
1/4 cup ketchup
2 tablespoons soy sauce
1 teaspoon oyster sauce

Chicken and Veggies

1 tablespoon sesame oil or vegetable oil
1 pound ground chicken or ground turkey
2 teaspoons minced garlic
2 teaspoons minced ginger
1 medium yellow onion cut into 1-inch pieces, 3/4 cup
1/2 of a red pepper cut into 1-inch pieces
1/2 of a green bell pepper cut into 1-inch pieces, or the rest of the red pepper
1 cup pineapple chunks
Basmati rice for serving, optional, see note 2
Green onions thinly sliced, for serving, optional

US - Metric

Instructions

Sauce: Add cornstarch to a bowl and slowly drizzle in pineapple juice while whisking with a fork until smooth. Add remaining sauce ingredients and whisk again until smooth. Set aside.
Chicken: Heat a large pan on medium-high heat and drizzle in oil. Once oil is hot, add ground chicken. Cook, crumbling with a wooden spoon, until meat is fully cooked. Drain off any accumulated liquid (see note 3). Transfer chicken to a separate bowl or leave in strainer until ready to use.
Veggies: In the pan, add onion and peppers and increase heat to high. (Drizzle in a touch more oil if needed.) Cook, stirring frequently, until veggies are crisp tender, about 4–6 minutes (longer if you prefer more tender veggies). Once crisp-tender, reduce heat to medium. Add back cooked chicken, then add garlic and ginger. Sauté for 30 seconds, then add in pineapple. Give the sauce another quick stir and pour it in.
Cook, stirring constantly, until sauce thickens and nicely coats everything, about 2–4 minutes. Remove from heat and top with thinly sliced green onions. Serve over white rice and enjoy!

Video

Notes

Note 1: For a sweeter sauce, add a bit more sugar. For a more sour sauce, add 1–2 additional tablespoons of vinegar. You can also add 1/4 teaspoon (or more) of red pepper flakes to add some spice.

Note 2: Here’s the quickest/easiest way to get perfect basmati rice (must use basmati for this to work!)

Fill a large pot with water and set it to boil.
Once at a rolling boil, salt the water and add in 1 cup rice.
Cook without reducing the heat, 6 minutes (Taste test to ensure it is tender.), then drain and fluff with a fork.

Note 3: Draining chicken: I dump everything from the pan into a strainer set in the sink and let it stand/drain until ready to use again.

Storage: Store leftovers in the fridge in an airtight container for 3-4 days.

Nutrition