Description
A vibrant and tangy Sweet and Sour Chicken Stir Fry featuring tender chicken thigh pieces cooked with colorful bell peppers and pineapple in a rich, homemade sweet and sour sauce. This quick and easy stir fry is perfect served over rice or cauliflower rice for a lower-carb option.
Ingredients
Scale
Sauce Ingredients
- 1/2 cup white sugar
- 1/3 cup apple cider vinegar
- 3 tbsp pineapple juice (from canned pineapple pieces)
- 3 tbsp ketchup (Australia: tomato sauce)
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce (light or all purpose)
- 1 tsp oyster sauce
- 1/4 tsp salt
Thickener
- 1 tbsp cornflour / corn starch + 2 tbsp water (mixed together)
Main Ingredients
- 1 1/2 tbsp peanut oil (or vegetable oil)
- 1 garlic clove (minced or finely chopped)
- 1 onion (halved and sliced; brown, yellow or white)
- 400 g / 13 oz chicken thigh fillets (cut into bite size pieces)
- 1 red capsicum / bell pepper (cut into bite size pieces)
- 1 green or yellow capsicum / bell pepper (cut into bite size pieces)
- 1 can (8 oz / 250 g) canned pineapple pieces in natural juice (separate pineapple from juice)
For Garnish
- Sliced shallots / scallions
Instructions
- Prepare the Sauce and Thickener: In one bowl, combine the white sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and salt. In a separate small bowl, mix the cornflour with water until smooth to create the thickener.
- Heat Oil and Cook Aromatics: Heat 1 1/2 tablespoons of peanut or vegetable oil in a wok or large skillet over high heat. Add the minced garlic and sliced onion, and sauté for about 1 minute until fragrant.
- Add Chicken: Add the bite-sized chicken thigh pieces to the wok. Stir fry until the chicken turns white on the outside but remains pink inside, about 3 to 4 minutes, ensuring it doesn’t overcook yet.
- Cook Bell Peppers: Add the red and green (or yellow) capsicum pieces to the wok. Stir fry together with the chicken for about 2 minutes until vegetables start to soften but remain crisp.
- Add Sauce: Pour the prepared sauce into the wok. Stir continuously until the sugar dissolves and the sauce starts to bubble vigorously.
- Thicken the Sauce: Stir the cornflour mixture into the bubbling sauce. Keep stirring constantly and bring to a simmer. Cook for approximately 3 minutes until the sauce thickens to a syrup-like consistency.
- Add Pineapple and Finish: Gently stir in the canned pineapple pieces just to warm them through. Remove the wok from heat immediately to prevent overcooking.
- Serve: Plate the stir fry immediately, serving it over steamed rice or cauliflower rice for a low-carb alternative. Garnish with sliced shallots or scallions for an added fresh crunch.
Notes
- Use apple cider vinegar for a milder acidity; white vinegar can be a harsh substitute.
- Choosing thigh fillets provides juicier and more flavorful chicken than breast meat.
- Adjust sugar quantity based on your sweetness preference.
- To keep a low-carb meal, opt for cauliflower rice instead of traditional steamed rice.
- Make sure to finely chop or mince garlic to distribute its aroma evenly throughout the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: sweet and sour chicken, chicken stir fry, pineapple chicken, easy Chinese recipe, quick dinner, bell pepper chicken, Asian stir fry
