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
For the sweet and sour chicken:
1 pound chicken breast meat cut into 1" 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
- 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.
- 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.
- 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.
- 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).