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Irresistible Tangy Sweet and Sour Chicken Stir-Fry in 30 Minutes

This Irresistible Tangy Sweet and Sour Chicken Stir-Fry combines tender chicken and vibrant vegetables in a quick, flavorful dish perfect for any busy weeknight.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Provides a lean protein base; feel free to substitute with shrimp or tofu.
For the Vegetables
  • 1 cup Bell Peppers These add vibrant color and satisfying crunch; swap in snap peas or asparagus.
  • 1 cup Carrots Bring natural sweetness and an orange pop; zucchini or snow peas work well.
  • 1 cup Broccoli Offers nutritional value; replace with cauliflower or green beans for a change.
For the Sauce
  • 1/4 cup Soy Sauce The backbone of umami and saltiness; tamari is a great gluten-free option.
  • 2 tablespoons Rice Vinegar Gives a lovely acidity for balance; apple cider vinegar can substitute.
  • 2 tablespoons Brown Sugar Infuses sweetness into the sauce; honey or coconut sugar can be used.
  • 2 cloves Minced Garlic Essential for aromatic flavor; consider adding fresh ginger.
For Thickening
  • 1 tablespoon Cornstarch Key to achieving a glossy sauce; use arrowroot powder for a clearer consistency.

Equipment

  • Skillet
  • wok
  • Medium Bowl
  • Whisk

Method
 

Directions
  1. Start by slicing the chicken breast into bite-sized pieces and chop your bell peppers, carrots, and broccoli into uniform sizes for even cooking.
  2. In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar, and minced garlic.
  3. Heat a tablespoon of oil in a skillet or wok over medium-high heat. Add the chicken and cook for about 5 minutes, or until golden brown.
  4. Toss in the chopped bell peppers, carrots, and broccoli. Season with a pinch of salt and sauté for 3-4 minutes until slightly tender yet still crisp.
  5. Lower the heat and pour your prepared sauce over the chicken and veggies. Stir well until everything is evenly coated and simmer for about 2 minutes.
  6. Plate your stir-fry over a bed of white rice or noodles, and drizzle with any leftover sauce.

Notes

Optional: Garnish with sesame seeds for added crunch and a lovely presentation.