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

Ingredients

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)
2 green onions, sliced (for garnish)

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)

Instructions

Cook the Rice
Bring water to a boil and stir in Better Than Bouillon until dissolved. Add rice, reduce heat to low, cover, and simmer 15–20 minutes until tender. Remove from heat, rest 5 minutes, then fluff with a fork.

Marinate the Chicken
Toss chicken with cornstarch and soy sauce. Let sit 10–15 minutes.

Prepare the Sauce
Whisk rice vinegar, ketchup, soy sauce, and brown sugar in a bowl until sugar dissolves. Set aside.

Cook the Chicken
Heat vegetable oil in a skillet or wok over medium-high. Add chicken and cook 5–7 minutes until golden and cooked through. Remove and set aside.

Cook the Vegetables
In the same skillet, stir-fry bell peppers, onion, and carrot 3–4 minutes until tender-crisp. Add pineapple and stir to combine.

Combine & Simmer
Return chicken to the skillet and pour in the sauce, stirring to coat. Add cornstarch slurry and simmer 2–3 minutes until thickened.

Serve
Spoon stir-fry over rice and garnish with sliced green onions.

In a medium saucepan, bring 2 cups of water to a boil. Stir in 2 teaspoons of Better than Bouillon base until fully dissolved.

Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed.

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

In a bowl, combine the chicken pieces with 2 tablespoons of cornstarch and 1 tablespoon of soy sauce. Mix well to coat the chicken evenly. Let it sit for 10-15 minutes.

In a small bowl, mix together the rice vinegar, ketchup, soy sauce, and brown sugar until the sugar is dissolved. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the red and green bell peppers, onion, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Add the optional pineapple chunks and stir to combine.