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Home Collections Asian Takeout

Sweet and Sour Chicken Stir Fry

By:Nagi
Published:26 Sep '16Updated:1 Aug '20
156 Comments
Recipe v Dozer v

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!

Bright and colourful, this Sweet and Sour Chicken Stir Fry is made with a sauce that rivals the best Chinese restaurants! recipetineats.com

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!

Bright and colourful, this Sweet and Sour Chicken Stir Fry is made with a sauce that rivals the best Chinese restaurants! recipetineats.com

Bright and colourful, this Sweet and Sour Chicken Stir Fry is made with a sauce that rivals the best Chinese restaurants! recipetineats.com

Bright and colourful, this Sweet and Sour Chicken Stir Fry is made with a sauce that rivals the best Chinese restaurants! recipetineats.com

PS It looks watery but once simmered, it thickens. 🙂 See? Look how nicely it coats the stir fry?

Bright and colourful, this Sweet and Sour Chicken Stir Fry is made with a sauce that rivals the best Chinese restaurants! recipetineats.com

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!

Bright and colourful, this Sweet and Sour Chicken Stir Fry is made with a sauce that rivals the best Chinese restaurants! recipetineats.com

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

Bright and colourful, this Sweet and Sour Chicken Stir Fry is made with a sauce that rivals the best Chinese restaurants! recipetineats.com

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Bright and colourful, this Sweet and Sour Chicken Stir Fry is made with a sauce that rivals the best Chinese restaurants! recipetineats.com

Sweet and Sour Chicken Stir Fry

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Dinner, Stir Fry
Chinese
4.91 from 55 votes
Servings4
Tap or hover to scale
Print
  • 134
This bright and colourful stir fry is made with a classic Sweet & Sour Sauce which is truly like what you get at good Chinese restaurants. This is not made by deep frying the chicken - it's tasty enough as it is without adding more calories!! Also see Baked version of the fried Sweet & Sour Chicken - recipe here. I know 1/2 cup of sugar sounds like a lot, but it works out at 1 1/2 tbsp per serving, which isn't too bad!

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:

1. I know 1/2 cup of sugar sounds like a lot, but it works out at 1 1/2 tbsp per serving, which isn't too bad!
I use 1/4 cup when I'm trying to be healthy. 🙂 It's still quite sweet, but not restaurant sweet. Using 1/2 cup makes it closer to restaurant sweet, but definitely not tooth-achingly sweet. I use less sugar than many recipes you'll find on the internet - some use 1 cup of sugar!!
2. These 3 ingredients are what makes this sauce more like the Sweet & Sour sauce that is served at Chinese restaurants. They are my "secret ingredients"! You can omit one (substitute with more of one of the others) and it will still taste similar. But please don't leave out all 3! The sauce will taste quite flat and bland.
3. If you are using chicken breast which is leaner, I would recommend tenderising it to make it juicier - see How to Velvet Chicken the Chinese restaurant way.
4. Nutrition per serving, stir fry only. If the sugar is reduced to 1/4 cup, then it reduces to 351 calories per serving.Sweet and Sour Chicken Stir Fry nutrition

Nutrition Information:

Serving: 290gCalories: 398cal (20%)Carbohydrates: 44.7g (15%)Protein: 28.3g (57%)Fat: 12.2g (19%)Saturated Fat: 2.8g (18%)Cholesterol: 82mg (27%)Sodium: 455mg (20%)Potassium: 511mg (15%)Fiber: 2.1g (9%)Sugar: 38g (42%)Vitamin A: 500IU (10%)Vitamin C: 107.3mg (130%)Calcium: 40mg (4%)Iron: 1.8mg (10%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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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……

dozer-sweet-and-sour-chicken-stir-fry-12

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156 Comments

  1. El says

    May 9, 2020 at 8:37 am

    Can I make this in the slow cooker?

    Reply
    • Nagi says

      May 11, 2020 at 12:17 pm

      Not this one sorry El! N x

      Reply
  2. James says

    April 23, 2020 at 4:56 am

    5 stars
    I only used the sauce, but it was so fantastic that I had to write it down in my recipe book straight away! <3

    Reply
    • Nagi says

      April 23, 2020 at 9:09 am

      I’m so glad you loved it James!! N x

      Reply
  3. Michele says

    February 3, 2020 at 10:29 am

    5 stars
    Yummy! Thanks for recipe. Cut sugar to 1/4 cup & used brown sugar. Sweet enough for me but family wanted sweeter. No peppers but used onions & sliced carrots. Still amazing

    Reply
  4. Michele Scott-Akanbi says

    January 21, 2020 at 10:36 pm

    I have sachets and no oyster sauce so will be using those plus your twist because your recipes always taste great ams next time, I will get some oyster and Worcestershire sauce and see if it’s even better. Also using pork, looking forward to it.

    Reply
    • Nagi says

      January 22, 2020 at 1:59 pm

      Love to know how it turns out Michele!

      Reply
  5. Natalie says

    January 14, 2020 at 1:02 pm

    Can you substitute brown sugar for the white sugar? Can’t wait to try this recipe!

    Reply
    • Nagi says

      January 15, 2020 at 7:44 pm

      You can Natalie, it will have a slightly more caramelised flavour and colour however 🙂

      Reply
  6. Gord says

    September 19, 2019 at 1:17 pm

    5 stars
    Great recipe as usual. I used the 1/4 cup of sugar and still found it a little too sweet for my taste. I’m thinking 1/8th cup will do the job. I used red and green peppers from my greenhouse for this as they were just ripe enough. They are so much better than store bought and made a wonderful recipe even better.

    Reply
    • Nagi says

      September 20, 2019 at 8:49 am

      Sounds perfect Gord!

      Reply
  7. Michelle says

    August 1, 2019 at 9:18 am

    5 stars
    This is soo good! I’ll definitely be making this recipe again, although I only used one red capsicum, which was plenty for me.

    Reply
    • Nagi says

      August 1, 2019 at 3:21 pm

      Hi Michelle, I’m so glad you loved it!

      Reply
  8. Karen L Claudino says

    April 25, 2019 at 1:51 pm

    5 stars
    Excellent! I’ve tried a couple other recipes for sweet & sour chicken, but your’s is the best. You didn’t call for carrots, and I’ve always had them in this dish so I added some along with the onions.

    Reply
  9. Diana H says

    March 1, 2019 at 6:14 am

    5 stars
    Delicious and so easy to make!! My husbands favorite dish when we order out! …No need to now!! 🙂 Thanks again!!

    Reply
    • Nagi says

      March 1, 2019 at 9:58 am

      You won’t look back now, you can make it better at home! – N x

      Reply
  10. Noreen says

    February 27, 2019 at 8:38 pm

    5 stars
    I thank you so much for this recipe. Especially the sauce. I wanted to find an alternative to sauce in a jar. Now i know what needs to go in…i can make it myself. Its my daughter’s favourite.

    Reply
    • Nagi says

      February 28, 2019 at 8:56 pm

      You’ll never look back now you can make something even better than anything jarred!

      Reply
  11. Michal says

    January 25, 2019 at 5:21 am

    Wow
    I’m 14 just cooked this with yesterday’s chicken nuggets, first time cooking and I LOVE this. Easy and quick to make with great results! Thanks so much Nagi!

    Reply
  12. Shawn from Canada says

    December 11, 2018 at 10:42 am

    5 stars
    Wow, just wow! I cant believe it took me this long to find such an easy to follow recipe blog for Asian cooking! Thank you so much for sharing your AMAZING recipes and tips and tricks! Ive subscribed to your YouTube channel and cant wait to scour the rest of your blog! Thanks again!

    Reply
    • Nagi says

      December 13, 2018 at 8:39 pm

      HI Shawn! So glad you found me and I hope you enjoy many more of my recipes ❤️

      Reply
  13. Catherine says

    November 16, 2018 at 3:29 am

    5 stars
    Loved, loved this meal! Big hit with the family. Only change I made was to include some broccoli – another vehicle for that delicious sauce 🙂 Thank you Nagi! As always, your recipes are perfect and simple.

    Reply
    • Nagi says

      November 17, 2018 at 9:02 pm

      Glad you enjoyed it Catherine!! Thanks for sharing your feedback 🙂 N x

      Reply
  14. Marie says

    May 8, 2018 at 11:00 pm

    You do say you answer all questions but I have posted mine twice and received no response. I’m wondering if my question was somehow inappropriate.

    Reply
    • Nagi says

      May 13, 2018 at 4:39 pm

      Hi Marie! Not at all. I work very hard to respond to all questions but sometimes when I am travelling, I can miss some accidentally. 🙂 I’m afraid I am not familiar with cooking with xylitol so I could not tell you. Sorry!

      Reply
  15. John says

    April 9, 2018 at 8:43 pm

    5 stars
    This is really, really nice. Just like our Chinese restaurant. Yum. Thx Nagi.

    Reply
    • Nagi says

      April 11, 2018 at 7:55 pm

      Love hearing that John! Thanks for letting me know – N xx

      Reply
  16. Catherine says

    April 8, 2018 at 11:00 pm

    5 stars
    Hi Nagi, this is one of our very favorite recipes . Tomorrow I am making this using pork, your beef and broccoli and chicken and cashew recipes for friends coming over. I was wondering if it would be ok to make the sauces up ahead of time (maybe an hour or so) so that I am ready to wok and roll in the kitchen?! I am working my way through SO many of your recipes – your site is now my go to for tasty 😊 Never been disappointed – huge THANK YOU 😊

    Reply
    • Nagi says

      April 11, 2018 at 7:24 pm

      Yesssss! So glad you enjoyed this so much Catherine! Absolutely fine to make the sauces ahead – get it all chopped then cook it up when you’re ready! N xx

      Reply
  17. Pamela Jaspers says

    April 7, 2018 at 2:56 pm

    5 stars
    Delicious! This recipe is by far the best I have ever had for Sweet and Sour Chicken. Thank you Nagi!

    Reply
    • Nagi says

      April 8, 2018 at 4:00 pm

      Fantastic to hear Pamela! Thanks for letting me know! N x ❤️

      Reply
  18. Marie says

    March 22, 2018 at 4:28 am

    After reading all the comments on this recipe I am very keen to try it but would really like a reply to my xylitol question. We avoid sugar if at all possible

    Reply
  19. Marie says

    March 18, 2018 at 8:55 pm

    Can I substitute xylitol for sugar. We don’t eat sugar, only the dry smallest quantities.

    Reply
  20. Cindy Nott says

    February 15, 2018 at 7:23 am

    5 stars
    Hi Nagi,
    I was just wondering if I’m doing sweet & sour pork instead of chicken, do I do the same thing with the pork as you do with the chicken regarding putting baking soda over the meat and then rinsing it off? Thanks for the wonderful recipes
    Cindy

    Reply
    • Nagi says

      February 17, 2018 at 7:11 pm

      Hi Cindy! You absolutely can 🙂 The texture ends up like the chicken when you do that technique, it’s so tender!

      Reply
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Hi, I'm Nagi!

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