20 Minute Light Sweet and Sour Chicken

Sweet and Sour Chicken
One of my favourite Chinese takeout dishes has to be sweet and sour chicken or pork with juicy pieces of pineapple and crisp slices of bell pepper and it's super easy to make at home in under 20 minutes! As with a lot of my Chinese takeout recipes I like to omit the breading and deep frying and keep things nice and light with a quick and simple saute. This recipe is as easy to make as quickly cooking the chicken at a high temperature, adding the pineapple and bell pepper followed by the ingredients for the sauce and with a total cooking time of less than 10 minutes, this tasty dish is perfect for busy work nights!

Sweet and Sour Chicken
Feel free to omit the red pepper and pineapple or use your favourite vegetables.

Sweet and Sour Chicken
20 Minute Light Sweet and Sour Chicken

20 Minute Light Sweet and Sour Chicken

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

A quick, easy and lighter version of sweet and sour chicken that is so much better than takeout!

  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
  • 1/2 red pepper, sliced
  • 1 cup pineapple, sliced
  • 3 tablespoons honey
  • 3 tablespoons rice vinegar or white vinegar
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon chill sauce such as sambal oelek or sriracha
  • 1/4 cup pineapple juice or chicken broth
  • 1 clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/4 cup green onion, sliced
  1. Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked through, about 2-4 minutes per side.
  2. Add the red pepper and pineapple and cook until just tender but still crisp, about 2 minutes.
  3. Add the mixture of the honey, vinegar, ketchup, chill sauce, pineapple juice, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.
  4. Remove from heat, mix in the sesame oil and serve garnished with sliced green onions.

Option: Replace the chicken with pork.
Nutrition Facts: Calories 320, Fat 8g (Saturated 1g, Trans 0), Cholesterol 100mg, Sodium 552mg, Carbs 25g (Fiber 1g, Sugars 20g), Protein 34g
Nutrition by: Nutritional facts powered by Edamam


Angela said...

I am always looking for new stir fry recipes. This looks so good. Will try this out for sure!

Tieghan said...

I love sweet and sour chicken, so this fast an healthy version is perfect!

Catherine said...

Looks delicious and sounds very healthy. Blessings, Catherine

Liz @ Floating Kitchen said...

Sweet and Sour Chicken is one of my favorites. So happy to now have a lightened up version of it! Thanks, Kevin!

Anonymous said...

Do you have a General Tsao recipe? I have sesame seeds so wondering if they would work with this one, and if so when do you add them?

Jeanette said...

Love how quickly this comes together!

Kevin Lynch said...

Anonymous: I have not posted my General Tsao recipe yet but it is coming. If your sesame seeds are already toasted you can just add them at the end otherwise I would lightly toast the in the pan first, set them aside and add them at the end.

Matt Robinson said...

This is the perfect weeknight meal, Kevin. Especially once school starts here next week. My boys will love this!

Jenny said...

Loooove! My kids favorite take out for sure :) Trying this soon.

Julie @ Table for Two said...

The perfect weeknight meal!

Aimée said...

Love these flavours, Kevin!

Heather Christo said...

omg Kevin- I am so making this! it looks amazing!

marla {Family Fresh Cooking} said...

Totally craving this now!

RoxiPapi said...

I made this (with pork) last night and LOVED it! Thank you for a great recipe!

Aleksandra said...

I made it 10 minutes ago - it's delicious indeed. Instead of pineapple, I used pear and it also composed well. For sure I'm gonna rewrite that receipt in my daily meals book :3

Adrián Pérez Solano said...

Oh my god! I really enjoy eating asian dish and so it's time to cook them. This recipe is perfect! I also have a blog and I would like you tu visit it. It's about american baking, and spanish cooking. I wish you could take a look. Thank you, Adrián from http://dulceriasconsorpresa.blogspot.com.es

amy @ Chew Out Loud said...

Love how simple, healthy, and yummy this looks. Craving it right now. Adore all your colors for the dish, too!

Pascal Lavigne said...

Super Bon !

Jelena Katić said...

Just cooked, absolutely delicious! I also added some carrot, peas and onion with the peppers. The family loved it!

Ariel Paz said...

Or make it even lighter and quicker by using leftover cooked chicken from soup. I omitted the soy sauce as the chili sauce has enough sodium. Served over 3 minute brown rice and it tasted just like, better even, than the chinese restaurant. Thanks for the recipe!

Dr Martin Huang said...

A Singaporean here!
First time coming across a sweet and sour recipe for Chicken! Normally what the restaurants or typical seafood stall sells in Singapore is Sweet and sour Pork instead.

Christine said...

Made tonight for the first time--absolutely fabulous--will be making again and again! Love your recipes, hate all the ads! G
uess we can't have it all...lol...

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