Sweet and Sour Chicken Stir Fry

Sweet and Sour Chicken Stir Fry featuring tender marinated chicken, crisp vegetables, and juicy pineapple in a tangy, flavorful sauce, served over savory rice for a satisfying and colorful meal.

This Sweet and Sour Chicken Stir Fry combines juicy, bite-sized chicken pieces with vibrant bell peppers, pineapple, and carrots, all stir-fried to perfection. The chicken is marinated in a light soy sauce and cornstarch mixture for a tender texture, while the tangy sauce made from rice vinegar, ketchup, soy sauce, and brown sugar adds a flavorful punch. Served over a bed of savory rice infused with Better than Bouillon, this dish offers a perfect balance of sweet, sour, and savory flavors, making it a quick and satisfying meal.

Servings

2-4

Prep Time

20 minutes

Cook Time

20-25 minutes

Total Time

40-45 minutes

For the Rice
2 cups water
2 tsp Better than Bouillon Roasted Chicken base
1 cup white rice (rinsed)

For the Chicken
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp vegetable oil (for cooking)

For the Vegetables
1 red bell pepper, bite-sized pieces
1 green bell pepper, bite-sized pieces
1 small onion, bite-sized pieces
1 carrot, thinly sliced
1 cup pineapple chunks (canned or fresh)

For the Sauce
¼ cup rice vinegar
3 tbsp ketchup
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp cornstarch + 2 tbsp water (slurry)

For Serving
2 green onions, sliced
Toasted sesame seeds

Preparation

  • Rinse the rice until the water runs clear.
  • Cut the chicken into bite-sized pieces.
  • Slice the bell peppers, onion, and carrot, drain or cut the pineapple, and slice the green onions.
  • In a bowl, toss the chicken with cornstarch and soy sauce and let it sit briefly.
  • In another bowl, whisk together the rice vinegar, ketchup, soy sauce, and brown sugar to make the sauce. Mix the cornstarch with water separately to form a slurry.

Cooking

  • Bring the water to a boil in a saucepan and stir in the chicken base until dissolved. Add the rice, cover, and simmer on low until tender. Remove from heat, let rest, then fluff.
  • Heat vegetable oil in a skillet or wok over medium-high heat. Add the chicken and cook until golden and cooked through. Remove and set aside.
  • In the same pan, stir-fry the bell peppers, onion, and carrot until tender-crisp. Add the pineapple and toss to combine.
  • Return the chicken to the pan and pour in the sauce. Stir well, then add the cornstarch slurry and simmer until the sauce thickens and coats everything.

Serving

  • Spoon the stir-fry over bowls of rice.
  • Garnish with sliced green onions.