Sweet and Sour Chicken with Cauliflower

Sweet and Sour Chicken with Cauliflower

Sweet and Sour Chicken with Cauliflower

Posted by Chef Don King, Culinary Market Specialist


This sweet and sour chicken recipe is an easy stir-fry with bell pepper, pineapple and J&A Sweet Cauliflower that is packed with sweet and tangy flavor!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4


For the sweet and sour chicken:

1 pound chicken breast meat cut into 1 inch pieces (about 2 breasts)

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup cornstarch or more, if needed

1/4 cup canola oil or other neutral tasting oil (for frying)

1 bell pepper, diced (any color is fine)

1/2 cup diced pineapple, canned or fresh

1 cup J&A Sweet Cauliflower (drained)

1/2 cup diced red onion from about 1 small or 1/2 large onion

Sesame seeds and green onion for garnish, optional

Cooked rice or noodles for serving, optional

For the sweet and sour sauce:

1/4 cup brown sugar

1/4 cup honey

1/4 cup ketchup

1/4 cup rice vinegar

1/4 cup water or pineapple juice, see notes

1 teaspoon Sriracha more or less, depending on spicy preference

1 tablespoon soy sauce

1 teaspoon garlic powder 

  1. In a medium bowl, mix together the soy sauce (1 tablespoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Add the diced chicken to the bowl and toss to coat. Allow to marinate for at least 5 minutes.

  2. While the chicken is marinating, mix together all the ingredients for the sweet and sour sauce in a small bowl or glass measuring cup (1/4 cup brown sugar, 1/4 cup honey, 1/4 cup ketchup, 1/4 cup rice vinegar, 1/4 cup water, 1 teaspoon Sriracha, 1 tablespoon soy sauce, and 1 teaspoon garlic powder). This is also a good time to dice the pepper and onion, if you haven't already.

  3. Sprinkle the cornstarch (1/4 cup) on top of the chicken and toss to coat each piece evenly. Use a couple tablespoons more if there isn't enough to coat each piece.

  4. Heat the canola oil (1/4 cup) in a large skillet or wok (I prefer nonstick) over medium-high heat. Add the chicken and fry until crispy and fully cooked, flipping occasionally, about 5-8 minutes. Once fully cooked, remove to a plate.

    Add the diced bell pepper, diced red onion (1/2 cup), and diced pineapple (1/2 cup) to the skillet. Sauté over medium-high heat until browned and softened, about 3-5 minutes.

    Turn the heat to medium-low and pour the sauce into the skillet. Stir and simmer until sauce has thickened a bit, about 2 minutes.

    Add the chicken back into the skillet along with the J&A Sweet Cauliflower and stir to coat in the sauce and veggies until hot.

    Serve over cooked rice or noodles, or in lettuce wraps for a low-carb version, garnished with sesame seeds and sliced green onions (optional).

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