Sweet and Sour Chicken Stir-Fry

4 Servings
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  • 3 tablespoons vegetable oil, divided
  • 3 boneless skinless chicken breasts cut into 1/2-inch chunks
  • 2 carrots, peeled and sliced
  • 1 green pepper, cut into 1-inch pieces
  • 2 cup broccoli florets
  • 1 cup snow peas
  • 1 medium onion, cut into 1-inch pieces
  • 1 – 2 tablespoons water
  • 1 20 ounce can pineapple tidbits in juice
  • 1/3 cup white or rice vinegar
  • 1/4 cup reserved pineapple juice (from the can of pineapple)
  • 5 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 3 teaspoons corn starch


  1. Drain the pineapple, reserving the juice.
  2. Heat a large frying pan or wok on medium-high heat. Add 2 tablespoons oil. Add the chicken and cook until no longer pink. Remove chicken from the pan.
  3. Add the remaining tablespoon of oil, the sliced carrots, green pepper, broccoli, snow peas and onion. Cover the pan. Stir every couple minutes so vegetables don’t stick to the bottom of the pan. Add 1-2 tablespoons of water to help steam the vegetables and keep them from burning. When the carrots start to soften, lower the heat, add the pineapple tidbits and the cooked chicken.
  4. In a separate bowl, whisk the vinegar, pineapple juice, brown sugar, ketchup, soy sauce and corn starch, making sure the corn starch is dissolved.
  5. Pour the sauce into the pan and stir gently. Cook about 5 minutes or until sauce is thickened and the vegetables are tender but still crispy.
  6. Serve over cooked rice.