If you’re craving takeout but want something fresher and more satisfying, these Sweet and Sour Chicken Bowls are your answer. This recipe balances tangy, sweet, and savory flavors with tender chicken and crisp veggies, all served over fluffy rice. It’s quick enough for a weeknight but delicious enough to impress guests. Let me walk you through every step so you can nail this dish on your first try!
Why You Will Love This Recipe
These Sweet and Sour Chicken Bowls are a crowd-pleaser for so many reasons! The sauce strikes the perfect balance between zingy pineapple and rich soy sauce, while the chicken stays juicy thanks to a simple cornstarch coating. Plus, it’s incredibly versatile—swap veggies based on what’s in your fridge, adjust the sweetness or tang to your taste, or even make it gluten-free with a few tweaks. Best of all, it comes together faster than delivery!
Ingredients:
- 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1⁄3 cup cornstarch
- Salt and pepper (to taste)
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 small onion (diced)
- 1 cup pineapple chunks (fresh or canned)
- 3 garlic cloves (minced)
- 1⁄2 cup rice vinegar
- 1⁄4 cup ketchup
- 1⁄4 cup brown sugar
- 2 tbsp soy sauce
- 1 tsp grated ginger
- Cooked white rice (for serving)
- Green onions or sesame seeds (for garnish)
Ingredient Prep Guide
Chicken: Cut chicken into even 1-inch cubes so they cook uniformly. Pat them dry with paper towels—this helps the cornstarch stick better.
Veggies: Wash bell peppers and remove seeds before chopping. Dice the onion into small pieces to avoid overpowering bites.
Pineapple: If using canned pineapple, drain it well. For fresh pineapple, trim the tough core.
Sauce: Mix the rice vinegar, ketchup, brown sugar, soy sauce, and ginger in a bowl ahead of time. Taste and adjust sweetness or tang as needed—some like it extra punchy!
Equipment & Tools
- Large skillet or wok
- Mixing bowls (one for sauce, one for cornstarch coating)
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Step-by-Step Instructions
1. Coat the Chicken: In a bowl, toss chicken cubes with cornstarch, salt, and pepper until evenly coated. Let them sit for 5 minutes so the coating adheres.
2. Cook the Chicken: Heat 1 tbsp oil in your skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed!) and cook until golden brown, about 4-5 minutes per side. Transfer to a plate.
3. Sauté Veggies: Add the remaining oil to the skillet. Toss in onions and bell peppers, stirring for 3-4 minutes until slightly softened. Add garlic and pineapple, cooking for 1 more minute.
4. Make the Sauce: Pour your pre-mixed sauce into the skillet and bring it to a simmer. Let it bubble for 2-3 minutes until slightly thickened.
5. Combine Everything: Return the cooked chicken to the skillet, stirring until coated in sauce. Cook for another 2 minutes to let the flavors meld.
Key Details
Total Time: 40 mins (Prep: 15 mins | Cook: 25 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, mixing bowls, knife, measuring tools
Serving Suggestions
Serve the chicken and veggies over steaming white or brown rice. For a colorful twist, try cauliflower rice or quinoa. Garnish with sliced green onions or sesame seeds for crunch. Pair with a simple cucumber salad or steamed edamame for a complete meal. These bowls also pack well for lunches—just keep the sauce separate until reheating!
Pro Tips
Golden Chicken Secret: Don’t skimp on preheating the skillet! A hot pan ensures the chicken gets crispy instead of steaming. If the chicken sticks, wait another minute—it’ll release naturally once browned.
Sauce Customization: If the sauce is too tangy, add a touch of honey. Too sweet? A splash of apple cider vinegar balances it. For a thicker sauce, mix 1 tsp cornstarch with 2 tbsp water and stir it into the simmering mixture.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions for 1-2 minutes or warm everything in a skillet over medium heat with a splash of water to revive the sauce. Avoid freezing, as the pineapple can become mushy.
Troubleshooting
Soggy Chicken? If the cornstarch coating isn’t sticking, pat the chicken drier before coating. Overcrowding the pan can also cause steaming—cook in batches if needed.
Sauce Too Runny? Simmer it longer to reduce, or add a cornstarch slurry (1 tsp cornstarch + 2 tbsp water) while stirring constantly.
Too Salty? Balance it with a squeeze of fresh lime juice or a pinch of sugar.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicier and add richer flavor. Just trim excess fat and adjust cooking time by 1-2 minutes.
How do I make this gluten-free?
Swap soy sauce for tamari or coconut aminos, and ensure your cornstarch isn’t cross-contaminated.
Can I add other vegetables?
Yes! Try carrots, snap peas, or broccoli. Add firmer veggies earlier in cooking and delicate ones (like spinach) at the end.
Sweet and Sour Chicken Bowls
Ingredients
- 1 lb boneless skinless chicken breasts (cut into 1-inch cubes)
- 1/3 cup cornstarch
- Salt and pepper to taste
- 2 tbsp vegetable oil divided
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 small onion diced
- 1 cup pineapple chunks fresh or canned
- 3 garlic cloves minced
- 1/2 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tsp grated ginger
- Cooked white rice for serving
- Green onions or sesame seeds for garnish
Instructions
- In a bowl, toss chicken cubes with cornstarch, salt, and pepper until evenly coated. Let them sit for 5 minutes so the coating adheres.
- Heat 1 tbsp oil in your skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed!) and cook until golden brown, about 4-5 minutes per side. Transfer to a plate.
- Add the remaining oil to the skillet. Toss in onions and bell peppers, stirring for 3-4 minutes until slightly softened. Add garlic and pineapple, cooking for 1 more minute.
- Pour your pre-mixed sauce into the skillet and bring it to a simmer. Let it bubble for 2-3 minutes until slightly thickened.
- Return the cooked chicken to the skillet, stirring until coated in sauce. Cook for another 2 minutes to let the flavors meld.