This sweet and sour chicken is so amazingly delicious! Next time you crave Chinese food skip the take-out, and give this much healthier recipe a try. The chicken is so tender with veggies and a saucy coating served over some yummy rice. I guarantee it will be devoured in no time, but if there is anything left over it makes an amazing lunch the next day.

Feel free to double the sauce recipe to have some extra sauce to pour over the rice. I am not a pineapple fan so I left it out, but if you want to add it go for it! This is definitely a recipe your whole family will enjoy.

Table of Contents

Sweet and Sour Chicken

5 from 1 vote

Written By: Wendie

Sweet and sour chicken is so easy, and the perfect weeknight meal. The chicken is so tender with veggies and a saucy coating served over some yummy rice.

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 654

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Ingredients

3-4 boneless skinless chicken breasts
1 small red pepper
1 small green pepper
1 small onion
1 6 oz can pineapple drained
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs beaten
1/4 cup vegetable oil
3 green onions
sesame seeds optional

Sweet and Sour Sauce:

3/4 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon minced garlic
1/2 tablespoon cornstarch
1/2 teaspoon chili oil or red pepper flakes optional

Instructions

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. Cut peppers and onions into large chunks set aside.
In separate bowls place the cornstarch and whisked eggs. Dip chicken into cornstarch then toss in the egg mixture.
Heat oil in a large skillet over medium-high heat. Working in batches place chicken in hot oil and cook just until browned. Place browned chicken pieces on a baking sheet with peppers and onions.
In a medium sized mixing bowl, whisk together sugar, ketchup, garlic, vinegar, cornstarch, and soy sauce. Pour over chicken toss until well coated and bake for 40 minutes or until veggies are the desired softness. Serve with white rice. Serves 4-6
Note Feel free to double the sauce recipe if you like extra sauce

Nutrition

Serving: 1gCalories: 654kcalCarbohydrates: 95gProtein: 31gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 13gCholesterol: 161mgSodium: 337mgFiber: 5gSugar: 53g

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Course Entrees

Cuisine Chinese