Sweet and Sour Stir Fry Chicken


Sweet and Sour Stir Fry Chicken

Sweet and Sour Stir-Fry Chicken is a great quick and easy version of the Chinese food classic. Using pre-made sweet and sour sauce (available in the Asian section of the grocery store) makes this one a super simple dish.


Variations: Omit water chestnuts and add almonds, peanuts or cashews. Add drained pineapple chunks. Add 1/2 tsp. crushed red pepper.


  • 2 tablespoons cornstarch
  • 12 ounces boned and skinned chicken breast, cut in 1 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large red bell pepper, seeded and chopped
  • 8 fresh sugar snap peas, trimmed or 9 ounces frozen snap peas
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3/4 cup sweet and sour stir-fry sauce
  • Scallions, sliced for garnish


  1. Put cornstarch in a plastic food bag. Add chicken and toss to coat. Heat oil in a large, preferably nonstick, skillet over med-high heat until hot but not smoking. Add chicken and stir-fry 3-4 min. until golden brown on all sides. Remove to a bowl with slotted spoon.
  2. Add bell-pepper, snap peas and water chestnuts to drippings in skillet. Stir-fry 2-3 min. or until vegetables are crisp-tender. Pour in stir-fry sauce and return chicken to skillet. Stir to coat chicken and vegetables. Garnish with scallions. 

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I absolutely love this recipe. It is fresh, quick and easy, and full of flavor. I have made all the variations suggested, especially the pineapple chunks. It also works just as well with shrimp or pork. This is a staple in my kitchen. Give this recipe a try, you'll be glad you did.

@jedawnsmom: We're glad you like it! Let us know how it turns out! -- Editor of RecipeLion

This recipe sounds so good that I am going to the store! It sounds so easy to make and easy to do in a hurry. anyway, yum.


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