Easy sweet and sour chicken is a delicious meal for two. This 30-minute recipe proves you can make healthy takeaway dishes at home and for less cost too!
My easy sweet and sour chicken recipe differs slightly from the original Chinese recipe but it’s still just as delicious. Plus it’s healthier!
You see, in the original sweet and sour recipe, chicken cubes are first coated with a batter and then deep fried.
The deep fried batter coated chicken is then added to a tasty stir fry of peppers, onions and sweet and sour sauce.
In my sweet and sour chicken recipe I’ve removed the need to deep fry the batter coated chicken.
Instead it’s stir fried in the very minimal amount of oil needed to make it crispy.
The chicken is then removed from the pan and the vegetables stir fried in the same oil.
Not only does this make the recipe so much healthier, it also makes it much easier and less time consuming to make!
I will confess that I have used a little sugar in the sweet and sour sauce. However, this is a very minimal amount – just one teaspoon.
I’ve also used dry sherry but that’s purely for the flavour. Again only one tablespoon’s worth.
Alcohol evaporates before water does. So when you allow the liquid sauce to simmer for a couple of minutes before serving, you can be sure all the alcohol will be gone and you’re definitely not going to get drunk off this meal!
In comparing how many calories are in 1/2 typical container of takeaway chinese sweet and sour chicken, It’s 508 calories.
My easy sweet and sour chicken is only 327 calories. I think you can see why my version is healthier!
Tips For Cooking This Easy Sweet And Sour Chicken
- Use boneless skinless chicken breasts.
- Keep to the quantites required to make the sauce in the recipe.
- The chicken should just be lightly coated with the sauce and not swimming in it.
- Serve this recipe fresh and as soon as it’s cooked.
- Unfortunately this recipe is not really suitable for freezing.
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Other Popular Chicken Stir-Fry Recipes You Might Also Like
- Chicken and mixed bean stir fry recipe is just about as simple, healthy and time saving as stir fry recipes get! Chicken breasts, a can of mixed beans and some store cupboard spices are all it takes to make this low cost meal for two!
- Stir fried chicken and baby corn recipe is nice and easily done. It can be put together and cooked in less than half an hour!
- Stir fried sesame chicken, leek and noodles is a really quick and easy to prepare meal. Marinating the chicken first adds to the flavour and prevents it drying out during cooking.
Coming Next Week on Neil’s Healthy Meals
Folks, I hope you enjoy this stir-fry recipe recipe.
There’s 2 posts up next week!
Tuesday has the 4th installment of this years long distance walk, Borrowdale to Skiddaw House – The Cumbria Way – Day 4. Check that out for lots of stunning scenery and a great video too.
And so there’s been lots of fresh courgettes (zucchini to my American friends) in the shops here and we’ve been enjoying them immensely!
So much so that I bought too many and ended up roasting a batch and wrapping them in filo pastry.
The result was amazing. Delicious Roast Vegetable Filo Parcels.
Make sure you join me next Thursday for the recipe!
Easy Sweet and Sour Chicken Recipe
You can serve your easy sweet and sour chicken on a bed of rice if you want. Like I have in the pictures. Cook your rice whilst making your stir fry to save time.
Alternatively instead of rice you could add in some extra vegetables when stir-frying the garlic, onion and peppers. Carrots and baby corn would go well!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Easy Sweet and Sour Chicken
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- 2 tbsp plain flour
- Salt and Freshly ground pepper
- 300 g skinless boneless chicken breasts cut into bite size pieces
- 1 tbsp vegetable oil
- 1 clove garlic finely chopped
- 1 small onion sliced
- ½ red pepper deseeded and sliced
- ½ yellow pepper deseeded and sliced
- 1 tsp granulated sugar
- 1 tbsp white wine vinegar
- 1 tsp tomato puree
- 1 tbsp light soy sauce
- 50 ml water
- 1 tbsp dry sherry
- Place the flour in a small bowl and season with the salt and pepper.
- Roll and coat the chicken pieces in the flour mixture.
- Heat the vegetable oil in a suitably sized frying pan or wok over a medium heat. Add the coated chicken and stir-fry until no longer pink inside, about 6 – 7 minutes. Then remove chicken from the pan using a slotted spoon and set aside.
- Add the garlic, onion and pepper and stir-fry for about 3 – 4 minutes.
- Return the chicken to the pan and stir in the sugar, vinegar, tomato puree, soy sauce, water and sherry. Allow the liquid to simmer for a couple of minutes in the pan before serving.