Description

This Easy Sweet and Sour Chicken recipe comes together in just 15 minutes! Juicy chicken is coated in a quick homemade sauce that’s perfectly balanced between sweet, tangy, and savory. Serve it over rice with steamed veggies for a speedy and satisfying meal that everyone will love.

Ingredients

1 lb boneless, skinless chicken breast (or thighs), cut into 1-inch pieces
1 tbsp cornstarch
Salt and pepper, to taste
2 tbsp vegetable oil

For the Sauce:

1/3 cup ketchup
1/4 cup rice vinegar (or white vinegar)
1/4 cup brown sugar
2 tbsp soy sauce
1 tbsp cornstarch + 2 tbsp water (for slurry)
1/4 cup pineapple juice (optional, for extra flavor)

Optional Add-Ins:

1/2 cup chopped bell peppers
1/2 cup pineapple chunks
Sliced green onions or sesame seeds for garnish

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Instructions

Coat the chicken:
In a bowl, toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
Cook the chicken:
Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Remove from pan and set aside.
Make the sauce:
In the same pan, combine ketchup, vinegar, brown sugar, soy sauce, and pineapple juice (if using). Bring to a simmer.
Thicken the sauce:
Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens.

Combine and serve:
Add chicken (and bell peppers or pineapple if using) back to the pan. Toss to coat evenly in the sauce. Heat through for 1–2 minutes. Garnish and serve hot over rice or noodles.

Notes

For a crispier texture, air fry or pan-sear the chicken separately before tossing in sauce.
Make it vegetarian by using tofu or cauliflower instead of chicken.

Leftovers keep well for 3 days—perfect for meal prep!