Sweet and Sour Chicken with Rice

There’s something irresistibly comforting about Sweet and Sour Chicken with Rice. This dish perfectly balances tangy, sweet, and savory flavors, bringing a vibrant taste to your dinner table that everyone will love. It’s a classic meal that’s easy to prepare, packed with colorful veggies, juicy chicken, and a luscious pineapple twist. Whether you’re cooking for your family or meal prepping for the week, this recipe hits all the right notes and pairs beautifully with fluffy rice.

Why I Love This Recipe

This Sweet and Sour Chicken with Rice recipe has quickly become one of my go-to dinners. The sauce is refreshingly tangy but not overpowering, with just the right amount of sweetness from the pineapple and sugar. The chicken stays tender and juicy because it’s cooked in a quick, hot stir-fry, and the bell peppers add a satisfying crunch that brightens every bite. Plus, the homemade sauce means you can skip the takeout and enjoy a fresher, healthier version of this favorite dish right at home.

What I especially appreciate is how versatile this recipe is. You can easily swap out veggies based on what you have on hand or adjust the sweetness and sourness to your preference. And if you’re looking for other crowd-pleasing chicken dishes after this, you might want to try the Honey Garlic Chicken for something equally flavorful but with a different twist.

What We’re Using

• 1 lb chicken breast, cut into bite-sized pieces – lean and quick-cooking.
• 1 cup bell peppers, chopped (red, green, or yellow) – vibrant and crunchy.
• 1 cup pineapple chunks (fresh or canned) – adds natural sweetness and tang.
• 1/2 cup onion, chopped – for savory depth and aroma.
• 1/2 cup sugar – balances the tartness of vinegar.
• 1/3 cup apple cider vinegar – gives the sauce its signature tang.
• 1/4 cup soy sauce – salty and umami-rich; use a low-sodium variety if preferred.
• 2 cloves garlic, minced – adds pungent flavor.
• 1 tablespoon ginger, minced – bright and slightly spicy.
• 2 tablespoons cornstarch – thickens the sauce for that perfect glaze.
• 1/4 cup water – to dissolve cornstarch and adjust sauce consistency.
• 2 cups cooked rice – the perfect base for soaking up the sauce.
• 1 tablespoon vegetable oil – for stir-frying.
• Salt and pepper to taste – simple seasoning.
• Green onions, chopped (for garnish) – fresh and colorful finish.

Must-Have Equipment

• Large skillet or wok: Essential for quick, even cooking and stir-frying the chicken and veggies.
• Mixing bowls: For prepping the sauce and coating the chicken.
• Cutting board and sharp knife: To chop the vegetables and chicken precisely.
• Measuring cups and spoons: To get the sauce ingredients just right.
• Wooden spoon or spatula: Ideal for stirring without scratching your cookware.

Directions: Sweet and Sour Chicken with Rice

Step 1: Prepare the Chicken and Vegetables

Start by cutting your chicken breast into bite-sized pieces. Chop the bell peppers and onion into similar-sized chunks to ensure even cooking. If you’re using canned pineapple, drain the juice to avoid extra liquid in the sauce.

Step 2: Make the Sweet and Sour Sauce

In a small bowl, whisk together the sugar, apple cider vinegar, soy sauce, minced garlic, and ginger. In a separate bowl, mix the cornstarch with 1/4 cup water until smooth, then add it to the sauce mixture. Set aside.

Step 3: Cook the Chicken

Heat the vegetable oil in your skillet or wok over medium-high heat. Add the chicken pieces and season lightly with salt and pepper. Stir-fry until the chicken is cooked through and lightly browned on all sides, about 5-7 minutes.

Step 4: Add Vegetables and Pineapple

Toss in the chopped onion and bell peppers. Stir-fry for 2-3 minutes until the veggies begin to soften but still retain some crunch. Add the pineapple chunks and mix gently.

Step 5: Pour in the Sauce and Thicken

Give your sauce mixture a quick stir and pour it over the chicken and veggies. Stir continuously as the sauce thickens and becomes glossy, coating every piece beautifully. This should take about 2-3 minutes.

Step 6: Serve Over Rice

Fluff your cooked rice and plate a generous scoop. Spoon the sweet and sour chicken mixture over the rice, then garnish with chopped green onions for a fresh pop of flavor and color.

If you’re in the mood to mix things up, this dish is a great complement to the Sweet Chili Chicken Lettuce Wraps, which offer a lighter, fresher take on chicken with a spicy kick.

Nutrition-Minded Tweaks

• Swap white rice for brown rice or quinoa to boost fiber and nutrients.
• Use low-sodium soy sauce to reduce sodium content without sacrificing flavor.
• Add extra veggies like snap peas, broccoli, or carrots for more vitamins and crunch.
• Reduce sugar slightly or substitute with natural sweeteners like honey or maple syrup.

Pro Tips & Notes

• For extra crispy chicken, toss the pieces in a little cornstarch before cooking.
• Don’t overcook the bell peppers; they should be crisp-tender to keep the dish vibrant.
• If you want a thicker sauce, simply increase the cornstarch to 1.5 tablespoons.
• Make sure to stir the sauce constantly once added to avoid lumps.
• Leftover sauce can be refrigerated and used as a dip or drizzle over other dishes.

How to Store & Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, microwave on medium heat until warmed through, stirring halfway to distribute the sauce evenly. Alternatively, reheat in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.

This meal also freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat as described above.

Common Questions

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and add a richer flavor to the dish. Just cut them into bite-sized pieces and cook a little longer to ensure they’re fully done.

Is fresh pineapple better than canned for this recipe?

Fresh pineapple offers a brighter, more natural sweetness and a firmer texture. However, canned pineapple works well too and is more convenient. Just be sure to drain it well to avoid excess liquid.

Can I make this dish gluten-free?

Yes! Use tamari or a gluten-free soy sauce alternative instead of regular soy sauce. Also, check that your cornstarch is pure and gluten-free. The rest of the ingredients are naturally gluten-free.

What can I use instead of cornstarch to thicken the sauce?

You can substitute arrowroot powder in equal amounts or use potato starch. Both will provide a glossy finish and thick consistency similar to cornstarch.

More Recipes You’ll Love

• Oven Baked Chicken And Rice – A hands-off, comforting one-pan meal.
• Sweet Chili Chicken Lettuce Wraps – A fresh and spicy option perfect for light lunches.
• Honey Garlic Chicken – Sticky, sweet, and savory chicken that’s utterly addictive.

Hungry for More?

If you’re craving more easy, flavorful chicken dishes or want to explore more rice bowl ideas, you’re in the right place. This Sweet and Sour Chicken with Rice recipe is a fantastic way to bring a taste of your favorite takeout to your kitchen, made fresh with simple ingredients you can trust. So why not gather your ingredients and get cooking? Your next delicious meal awaits!

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