Sweet and Sour Recipe with Chicken

Sweet and Sour Recipe Plated

By Marie Powell

Since this is such an easy recipe, I usually double it so I have quick leftovers for another meal. It’s also great to share with a small dinner group. I usually like to serve my sweet and sour chicken over Jasmine rice, and ideally with a nice warm pot of green tea. If you want to dress it up a bit and add more color, top it with some fresh sliced cucumber and tomato wedges at the end of cooking. It’s fine to stir them in the pot just before serving, but if I’m making individual plates I like to arrange them like a garnish so you get a nice pop of color. Whatever version of this sweet and sour recipe you decide to make, you’re sure to have a delicious, easy meal that everyone will enjoy!

Yields: 4 servings
Prep Time: 20 min
Cook Time: 30 min


  • 1 lb. chicken, pork, or firm tofu
  • 1 tablespoon vegetable oil
  • 1 clove garlic, pressed
  • 1 medium onion, diced
  • 2 large carrots, sliced
  • 1 green bell pepper, chunked
  • 1 red bell pepper, chunked
  • 8 oz. sliced water chestnuts
  • 16 oz. chunk pineapple with juice
  • 14 cup white vinegar
  • 3 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger


  1. Cut chicken in ½” pieces. Add oil to pan and brown the meat over medium-high heat.
  2. Reduce heat to low then add onion and garlic.
  3. Cover and cook 10 minutes.
  4. Add carrots, bell pepper, water chestnuts and pineapple.
  5. Combine remaining ingredients and stir into skillet.
  6. Cover and simmer 10 minutes until thickened.
  7. Serve with rice.