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
Scale
- 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.