All the Saucy Sweet and Sour Chicken You Love, No Takeout Order Required
My mom’s sweet and sour has been a family favorite since I was a kid, but I swear I love it even more as an adult! It’s such a simple, flavor-packed weeknight dinner, and when I first shared her Sweet and Sour Pork Stir Fry in 2020, it quickly became a 5-star reader favorite. This version delivers the same glossy sauce and crisp vegetables, but for you chicken lovers out there!
Many authentic Cantonese-style sweet and sour recipes batter and deep-fry the meat (probably what you’re used to ordering off a takeout menu), but the beauty of Mom’s approach is that there’s no frying involved. With the chicken sliced into thin strips and lightly dredged in cornstarch, the meat gets a deliciously golden-brown sear while staying juicy and tender.
The homemade sweet and sour sauce is another big reason readers love this recipe. It’s lick-off-the-spoon delicious, sticky enough to coat the chicken and stir-fry veggies, and comes together with just 4 pantry-staple ingredients! It’s so simple, and so good!
The result is the ultimate weeknight dinner that tastes just as good as your favorite restaurant. And since it’s ready in one pan in just 25 minutes, it’s way quicker than delivery! 🙌🏼
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Key Ingredients
- Boneless, skinless chicken breasts work best here because they stir fry up more tender than meatier thighs. Slice the chicken into thin ¼ inch strips to create extra surface area (this is the secret to golden, juicy chicken without battering and deep frying!).
- My family prefers classic stir fry vegetables like bell pepper, onion, and Roma tomatoes—no pineapple! In my opinion, the tomatoes and sweet and sour sauce add enough acidity and sweetness that you don’t need to add fruit to the mix. But if you love pineapple, go for it!
- Mom’s famous sweet and sour sauce is super simple. You need brown sugar for sweetness, rice wine vinegar for tang, ketchup for body and flavor, and soy sauce for richness.
Easy Stir Fry Essentials
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Buy Now → Mix Up a Quick Homemade Sweet and Sour Sauce
If you’ve never made sweet and sour sauce, you might be surprised by how easy it is! Mom’s been making this homemade version for decades. It’s always gorgeously glossy and clings to every bite of chicken and veggies.
How to Make Sweet and Sour Chicken and Vegetables, Stir-Fry Style!
Like many Chinese-style stir fries, this sweet and sour chicken uses high heat to quickly cook the meat until it’s golden yet juicy, and the vegetables are tender with a bit of a bite. It all happens quickly (like 10 minutes!), so it’s best to have everything ready before you begin.
🍳Traditional Chinese stir frying uses a wok, so if you have one you love, go ahead and use it. But a classic skillet or braiser (pictured here) also works just fine! You don’t need any special equipment to make a great sweet and sour chicken stir fry.
👩🏻🍳 This short massage is a classic Chinese technique called “velveting”—the #1 secret to takeout-worthy stir fry at home. Velveting quickly marinates meat in cornstarch, sealing in the moisture so the chicken stays nice and juicy, even when it’s cooked in a super hot skillet. Mom and I use this method in our other popular stir fry recipes like our 30-Minute Beef and Broccoli.
🥘 It’s always better to work in batches, cooking each ingredient to its perfect doneness, rather than overcrowding a small pan! If you cook the veggies alongside the chicken, they’ll soften too much and lose their fresh bite.
I can’t wait for you to try Mom’s 25-Minute Sweet and Sour Chicken Stir Fry! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Mom’s 25-Minute Sweet and Sour Chicken Stir Fry (No Deep Frying!)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: serves 4
- Category: Stir Fries & Skillet Dinners; Main Dishes; Chicken Recipes
- Method: Stovetop, Stir Fry
- Cuisine: Asian-American
- Diet: Low Fat
Description
My mom’s famous Sweet and Sour Chicken Stir Fry delivers all the flavor of your favorite takeout order—no deep frying required!
Tender strips of chicken breast, crisp veggies, and a simple homemade sweet and sour sauce sizzle in one pan for a fast, fresh meal. Serve over rice for a tangy-sweet stir fry that beats delivery every time.
It’s made entirely from scratch with pantry staples in just 25 minutes—easy enough for any weeknight dinner!
Ingredients
- 1 ½ pounds boneless, skinless chicken breast, thinly sliced into ¼-inch strips
- 2 teaspoons Shaoxing wine (see Recipe Notes)
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 3 tablespoons cornstarch
- 3–4 tablespoons neutral oil of choice, divided
- 1 large bell pepper (color of choice), diced into 1-inch pieces
- 1 small red onion, diced into 1-inch pieces
- 2 large Roma tomatoes, deseeded and diced into 1-inch pieces
- 3 cloves garlic, finely chopped or grated
for the sweet and sour sauce:
- ⅓ cup firmly packed dark brown sugar
- ¼ cup rice vinegar
- 3 tablespoons ketchup
- 2–3 tablespoons low-sodium soy sauce (sub tamari for gluten-free)
Instructions
- Season the chicken: Place the sliced chicken into a large bowl. Add the Shaoxing wine, salt, and white pepper. Mix to combine well. Add the cornstarch and, using your hand, massage to evenly coat the chicken in cornstarch. Set aside.
- Mix the sweet and sour sauce: Combine all listed ingredients in a medium bowl. Whisk to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
- Stir fry the vegetables: Add 1-2 tablespoons of the oil to a large skillet or wok over medium-high heat. Once hot and shimmering, add the bell pepper, onion, and tomatoes. Cook, stirring and tossing often, until very slightly softened, 1-2 minutes. Stir in the garlic and cook 1 minute longer, until fragrant. Transfer to a large plate or bowl and set aside.
- Stir fry the chicken: Add 1-2 tablespoons of the oil to the same skillet. Once hot and shimmering, add the seasoned chicken. Use a wooden spoon or spatula to separate the pieces of chicken and ensure each piece makes contact with the pan. Cook, stirring and tossing often, until golden and cooked through, 4-5 minutes.
- Finish the sweet and sour chicken stir fry: Add the sweet sour sauce to the skillet, stirring to coat the chicken well. Cook 1 minute, until fragrant and bubbling. Add the vegetables back into the skillet. Stir to combine well and cook until warmed through.
- Serve immediately, spooning the sweet and sour chicken and vegetables over rice. Garnish with thinly sliced green onions as desired. Enjoy!
Notes
Jess Tips and Tricks:
- Shaoxing wine is Chinese rice wine with a rich and uniquely savory-sweet flavor – it’s the not-so-secret ingredient that gives Chinese restaurant dishes their signature depth. If your homemade stir fries never quite compare to your favorite restaurant’s, this might be what you’re missing. It’s a worthy addition to your pantry if you love cooking Chinese dishes at home. Look for it at an Asian grocery store or order it online. Imperfect-yet-quick substitutes for Shaoxing wine in this recipe include mirin, dry sherry, or dry vermouth.
- 15-Minute Meal Prep:Most of the active prep for this sweet sour chicken stir fry is in chopping the vegetables and mixing the sauce. Prep ahead of time to make dinner a breeze!:
- Prep the sweet and sour sauce according to Step 2. Store in an airtight container in the refrigerator for up to 1 week. (5 minutes active time)
- Chop the veggies: Dice the bell pepper, onion, and tomatoes as directed in the Ingredients List. Store in separate airtight containers in the refrigerator for up to 5 days. (5 minutes active time)
- Slice the chicken into ¼-inch strips. Store in an airtight container in the refrigerator for up to 3 days. (5 minutes active time)
Storage Instructions:
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave until warmed through or refresh them in a skillet with a splash of chicken broth or water to loosen the sauce and bring back the flavors.
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This recipe is absolutely delicious and so quick and easy to prepare. This is definitely going into my rotati
Love to hear that we’ve given you a new repeat recipe, Cristine! 🙂
Sooooo good!! And super fast and easy thanks to your prep tips. Thank you for another awesome recipe!
You’re so welcome, Lindsey! Thanks for giving the stir fry a try so quickly, and for taking the time to leave a review!
Excellent!
So glad you enjoyed it, Krystina!