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 Chicken

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil

For the Vegetables

1 red bell pepper, cut into bite-sized pieces
1 green bell pepper, cut into bite-sized pieces
1 small onion, cut into bite-sized pieces
1 cup pineapple chunks (optional – canned or fresh)
1 carrot, thinly sliced
2 green onions, sliced

For the Sauce

1/4 cup rice vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Rice

1 cup uncooked white rice
2 cups water
2 teaspoons Better than Bouillon Roasted Chicken base

Instructions

Cook the Rice

  • 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.

Marinate the Chicken

  • 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.

Prepare the Sauce

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

Cook the Chicken

  • 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.

Cook the Vegetables

  • 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.

Combine and Simmer

  • Return the cooked chicken to the skillet with the vegetables.
  • Pour the prepared sauce over the chicken and vegetables. Stir to coat everything evenly.
  • Add the cornstarch slurry (cornstarch mixed with water) to the skillet.
  • Stir well and let the sauce simmer for 2-3 minutes until it thickens.

Finish and Serve

  • Add the sliced green onions to the stir fry, and stir to combine.
  • Serve the sweet and sour chicken stir fry over the cooked rice.
  • 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.

Return the cooked chicken to the skillet with the vegetables.

Pour the prepared sauce over the chicken and vegetables.

Stir to coat everything evenly.

Add the cornstarch slurry (cornstarch mixed with water) to the skillet. Stir well and let the sauce simmer for 2-3 minutes until it thickens.

Serve the sweet and sour chicken stir fry over the cooked rice. Garnish with sliced green onions.