- Meat and poultry
- Popular chicken
- Chicken and rice
Quickly made stir-fry dish with chicken and vegetables, without the use of packages or jars of sauce. Tasty with rice, and the pineapple rings can not be missed!
3 people made this
- 3 tablespoons of soy sauce
- 3 tablespoons of olive oil
- salt and freshly ground black pepper
- pinch of paprika
- pinch of chicken seasoning
- 300g chicken breast, cubed
- 1 (230g) pineapple rings with juice
- 1 tablespoon cornflour
- 250g rice
- 300g mixed vegetables, such as sliced carrots, onions, peppers and broccoli, in small pieces
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Boil the rice in plenty of boiling water, according to the instructions on the packet.
- Mix the soy sauce, 2 tablespoons of oil, salt, pepper, paprika and chicken spices. Add the cubes of chicken; set aside to marinate for 5 minutes.
- Let the pineapple slices drain into a bowl and reserve juice. Stir the cornflour through the juice and set aside.
- Heat the remaining 1 tablespoon of olive oil in a frying pan or wok. Add the chicken (discarding the marinade) and fry until browned on all sides. Add the vegetables and continue to stir fry for a few minutes, until the chicken is completely cooked and the vegetables are still crispy.
- Pour the pineapple juice with the dissolved cornflour over the chicken and vegetables; bring to the boil and simmer for 3 minutes, until the sauce thickens.
- Serve with the rice and a slice of pineapple.
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- 1 pound skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
- 2 tablespoons soy sauce
- 2 tablespoons cream Sherry
- 1 tablespoon grated tangerine peel
- 1/2 cup fresh tangerine juice
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch
- 2 tablespoons peanut oil
- 3 garlic cloves, minced
- 2 teaspoons minced peeled fresh ginger
- 1/8 teaspoon cayenne pepper
- 1 red bell pepper, cut into matchstick-size strips
- 15 snow peas, trimmed
- 1 green onion, chopped
- Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
- Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
- Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne sauté 15 seconds. Add chicken mixture stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.
Classic Sweet and Sour Chicken
Heat the oil in a large frying pan or wok. Add the chicken and cook until browned on both sides.
Add the onion, and garlic and fry for a couple of minutes, stirring well.
Throw in the peppers, baby sweetcorn and stirfry for 3-4mins until softened.
Make the sauce by mixing the ketchup, Kikkoman Soy Sauce, white wine vinegar, sugar and cornflour in a small bowl.
Add the ginger and drained pineapple chunks to the pan, then stir in the sweet and sour sauce. Make up the pineapple juice to approx. 300ml with either a little water or stock and add to the pan. Cover and simmer for 10mins, stirring occasionally. If the colour is a little pale, add the tomato puree for a richer sauce.
Serve with rice or noodles.
For super succulent chicken, why not try ‘velveting’ the chicken before cooking. This is an authentic Chinese cooking technique, used to prevent overcooking and give a smooth moist texture to the meat.
Before cooking the chicken, toss it in a mixture made from 1tbsp cornflour and 1 egg white. Leave it to marinate for 30mins in the fridge.
When ready to cook, heat 2-3cm oil in a pan and quickly fry the chicken for about 30seconds, until it turns white. Lift it out of the oil, drain on a plate, then add to the recipe after the onions and garlic, stirring well and allowing it to cook through.
This is so quick and easy to make, vary the vegetables and meat depending on what’s in the fridge, and the sweet and sour sauce comes together in seconds. Better than the take away!
2 tablespoons dark sesame oil, divided
2 cloves garlic, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed, broken into florets
12 mushrooms, sliced
3 carrots, peeled and julienned
1/2 cup water chestnuts, sliced
1 head bok choy, chopped
3 tablespoons teriyaki sauce
Heat 1 tablespoon dark sesame oil in a saute pan over medium heat. Add garlic and stir.
Place the chicken in the saute pan and brown 4 minutes on each side. Remove from pan, slice into strips, and set aside.
Add remaining tablespoon of oil to your saute pan and warm over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften.
Add the chicken strips, combine well, and continue to cook for 2 to 3 minutes. Serve immediately.
Paleo Sweet and Sour Chicken Stir Fry
Sweet and Sour Chicken is arguably one of the most popular Chinese dishes in the United States. It’s loved for it’s crispy fried chicken or pork pieces tossed in the most lovely sauce that will not only open your sinuses but will also satisfy any sweet tooth! Which is why I had to make my own Paleo Sweet and Sour Chicken Stir Fry!
The origin of sweet and sour chicken was in the 18th century or even earlier from China. It spread to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades. In some countries, the dish is known as Ku lo yuk. (Source: Taste Asian Food) Traditionally, pork is used, but to keep things more simple I’ve used chicken here. Subsequently, the deep-fried pieces of protein are coated with the sweet and sour sauce that consists of ketchup, chili sauce, plum sauce, sugar, lemon juice and salt. Some versions of sweet and sour sauce contain vinegar instead of plum sauce, which is exactly what I’ve done here to keep things Paleo compliant.
Here, I have made my Sweet and Sour chicken in one pot, or wok I should say, making it easy to whip up on a weeknight. Goodful, a BuzzFeed brand, recently launched their new line of cookware and kitchen products at Macy’s and I am really loving it all! They are made simply so that all levels of cooks can enjoy them in their own kitchens and live more intentionally. The wok that I used here is a great wok to use with everyday weeknight stir-fry’s as I have here. I love making stir fry’s on a busy weeknight because they are easy to make, full of flavor and you can really pack it full of protein and veggies. I really am enjoying the new Goodful wok because it is non-stick (making it easy to use) and a great price point!
This Paleo Sweet and Sour Chicken Stir Fry recipe uses Paleo-friendly ingredients but it is still super easy to make. The best part? My whole entire family devoured it! My 3 and 5-year-old said it was “such yummy chicken” which, yes, makes a Mama really happy! I think the sweet pineapple chunks tossed in the savory, sour sauce is what sold them. I hope you all love it as much as my family does!
As with most of the dishes on the blog, I learned how to make this one from my father, who worked as a professional chef in many restaurants for over 25 years.
There are plenty of chef secrets to share with you to make sure you get restaurant-quality Sweet and Sour Chicken every time. Here are my pro tips:
- Whether you use dark (thigh) or white (breast) meat is a matter of personal preference. I like chicken thighs, because they stay moist and have extra flavor.
- Regardless of which cut of meat you use for your sweet and sour chicken, the marinating process is very important to setting your dish apart from others—adding water keeps the chicken moist throughout the frying process and helps ensure a super crisp coating that stays in place! This will be incredibly important when you introduce that delicious sweet and sour sauce.
- When frying the chicken, lower your battered chicken pieces one at a time. Lower them slowly into the oil halfway, so the batter has a couple of seconds to cook. Then release the chicken into the oil. This technique prevents the chicken pieces from sticking to the pot and to each other. Also pick a spot in the oil away from the other pieces already frying.
- Any leftover oil you can filter through a fine-mesh strainer to use for future stir-fry dishes. Chinese restaurants use this oil and it not only reduces waste, it adds flavor! Store in the refrigerator and use it within 2 weeks.
- Start cooking your sweet and sour sauce immediately after you’ve finished frying the chicken to ensure maximum crispiness. If you want to prepare your chicken in advance, ideally you’d re-fry the chicken briefly to crisp it just before finishing the dish. Better yet, try to make this dish in one go from start to finish. If you’re cooking this for a family meal with multiple dishes, you can prepare the components in advance, and then pull it together quickly right before mealtime!
- Wash your wok immediately after finishing the dish, as the acid in the vinegar can damage the patina of a well-seasoned wok. For more information, see our post on Seasoning and Caring for your Wok .
I think that’s enough talking. It’s time to get to cooking (and eating!) this classic Sweet and Sour Chicken. Read on for all the steps that will give you the power to produce restaurant-quality Sweet and Sour Chicken at home! Toss your takeout menus now!
Reviews ( 22 )
This is a good stir-fry, warming heat from the chile paste, rather than tongue tingling. I'd swap out broccoli for the green onion tops, but the rest is nice.
Very delicious and easy recipe. For 2 adults, one of whom is a large man, I made 1/2 the chicken and marinade, and the full amount of everything else. I used some very thinly sliced carrots instead of water chestnuts to add more color to the dish and substituted cashews because we prefer the flavor to peanuts. Served with brown rice, stir-fried savoy cabbage, and steamed chinese mustard greens for a really good meal. The sake is very important to the flavor, so don't leave it out!
My family really enjoyed this. I gave it 4 instead of 5 starts b/c it wasn't quite spicy enough. I will add some red pepper flakes next time for a little more heat.
Used splenda instead of sugar and 2 tablespoons of crunchy peanut butter and 1/4 cup of cashews instead of 3/4 cup of peanuts to cut calories. Add red and yellow bell peppers, carrot slices and broccoli pieces.
Solid stir-fry recipe. Added a can of chopped baby corn, 1 sliced large zucchini, and 1.5 cups fresh snow peas, doubled the sauce. We like it spicy - big squirt of sriracha sauce and about 1 tsp red pepper flakes in lieu of chili paste. Using fresh ginger and garlic really helps. It's definitely a keeper, but nothing outstanding.
Good stir-fry! I did change things a bit. I found 2 to 2 1/2 tsps of corn starch produces a better sauce. CL's Asian stir fries always feature the wateriest, runniest sauces known to man. No cling to them. They end up pooled at the bottom of your bowl or plate. Also, increased chili paste to 3 tsps and increased the green onions to about 1.5 cups. 2 (8 oz.) cans water chestnuts works fine.
This recipe is fantastic! I have made it many times. Very easy to make and so flavorful. Much better than a restaurant. I've made this several times when we've had company over and it always gets rave reviews and people asking for seconds. It is a little spicy, which we like, but some might want to reduce or cut out the chili paste. Definitely a keeper in my book!
I make this recipe at least once a month and highly recommend it. It's delicious and so flavorful definitely one of the best stir-fry recipes I've found. I'm honestly confused as to how people could call this "bland" given the ingredients, especially the fresh ginger and garlic. I've tweaked this to my liking over the years: I often add veggies like green beans, bell pepper, zucchini or baby corn (just increase the sauce and sautee and/or steam between cooking the chicken & adding spices). Taste the sauce beforehand to perfect the vinegar/sugar ratio - I usually reduce sugar to around 1.5 T so it's not too sweet. Use bottled ground ginger & minced garlic to reduce the prep time.
I love this recipe. My kids rave about it and request it weekly. I add some dried chipotle peppers which makes it really good.
I love this recipe!! It was in one of my first cooking light recipe books i received _ _ and was one of the recipes that has had me SOLD on cooking light!! so much flavor - and such a quick recipe despite long ingredient list
Too salty and we just didn't like the flavor. I didn't care for it being spicy. This won't be one I make again.
Great recipe will definitely add to the rotation. I changed it ever so slightly by adding a couple cups of chopped broccoli and maybe 1/4 cup chopped green onions to broth for a few minutes til cooked, removed w/a slotted spoon and then turned up the heat to reduce the sauce (
2 minutes). I didn't add water chesnuts or peanuts (I suspect this omitted quite a bit of fat). Served with rice. Very happy w/flavors. To the reader who omitted mirin - that makes a biiiig difference.
I was very curious about this dish since I'd been eyeing it ever since it was published. skeptical because of the high calorie and fat counr, I decided to try it out anyway last night. I followed the directions to a T, except for I didn't have any rice wine/sake so I omitted that ingredient. It smelled great while it was cooking, so I was certainly looking forward to tasting it. However, to my dismay.. It was NOT good at ALL! It had an odd taste to it, almost vinegary-sour, the heat came thru with the chile-garlic paste, but other than that, it was bland and flavorless. It was't any different than a regular stir-fry you could come up with on your own. There was nothing distinctly special about it whatsoever. My boyfriend and I ate it, without comment. I ate some leftovers today for lunch, and it seemed to taste less vinegary, but still, very blah. NOT WORTH the extra calories, fat and carbs.
For the chicken, combine the sesame oil, sugar, soy sauce and egg in a small bowl. Place the chicken in a large bowl and massage the marinade well into the meat. Mix the batter ingredients and 4 tablespoons of cold water together in a bowl and massage all around the meat. The batter should have quite a sticky consistency.
For the stir fry, lay out the prepared ingredients in order, excluding the vegetable oil and coriander. These will need to be added to the wok in quick succession so it's important to have them at hand.
To make the sauce, place all of the ingredients for the sauce in a small bowl and mix well together.
Half-fill a wok with vegetable oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the battered chicken pieces, one by one, into the hot oil so that the pieces do not stick together. Do not overload the wok with chicken – if you need to fry the meat in two batches, it is best to do so in order to retain the heat in the oil and keep each piece nice and crispy.
Cook the chicken pieces for at least 4–5 minutes, until they are floating at the top of the oil, golden brown and crispy. Transfer with a slotted spoon to drain on kitchen paper for 2–3 minutes. To get the chicken pieces extra crispy, fry all the chicken pieces a second time in the heated wok for a further minute before draining again.
Heat some oil in a clean wok and stir-fry the red onion and peppers, followed by the ginger, garlic, spring onion and pineapple. Stir-fry for 1–2 minutes and then bring the wok to a smoking point before pouring in the sauce. Bring the sauce to a vigorous boil and reduce down to a syrup consistency. Once the sauce starts to thicken, place the fried chicken pieces in the wok and toss through the sauce. Garnish with coriander, spring onions and sesame seeds and serve.
- 4 skinless, boneless chicken breasts
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 2 eggs
- Sweet & Sour Sauce(recipe follows)
- Sweet and Sour Sauce
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon dry white wine
- 3 tablespoons wine vinegar
- 3 tablespoons catsup
- 2 tablespoons cornstarch
- 1/2 cup water
Remove unwanted parts from chicken breasts and cut into 1-inch cubes. Set aside. In a small mixing bowl, whisk together cornstarch and soy sauce until thoroughly blended. In another small mixing bowl, whisk together salt and eggs until light, then add the to the cornstarch mixture and blend until just mixed.
Heat oil (about 1/2-an-inch deep) in a skillet. (Note: A deep fat fryer may also be used, using enough oil to cover chicken pieces). Heat oil until a small ball of flour mixed with water dropped into the oil floats to the top immediately. Dip the chicken cubes into the egg mixture and drain slightly. Carefully drop the several cubes of chicken at a time into the oil and fry until lightly browned, turning to brown on all sides. Remove with a slotted spoon and drain on a stack of 2-3 paper towels. Cover chicken with aluminum foil while preparing Sweet & Sour Sauce to keep warm.
Place the chicken in individual serving dishes and spoon the Sweet & Sour Sauce over the chicken.
Sweet and Sour Sauce
In a small saucepan, combine sugar, soy sauce, wine, vinegar and catsup and bring to a boil. In a small mixing bowl, whisk together cornstarch and water until dissolved, then add to the sauce, stirring constantly. Cook over low heat, stirring until sauce has thickened.
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