Description

This Easy Sweet and Sour Chicken recipe is a quick and flavorful stir-fry dish that uses thinly sliced chicken breasts cooked without any batter. The chicken is coated lightly with baking soda and cornstarch for tender results, then seared and combined with a vibrant sauce made from soy sauce, ketchup, brown sugar, and vinegar. Stir-fried onions, bell peppers, garlic, and ginger add a fresh crunch and aroma, making this dish a perfect balance of tangy, sweet, and savory flavors, ideal for a simple weeknight meal.

Ingredients

Scale

Chicken Marinade

2 to 3 pounds boneless skinless chicken breasts (sliced thin)
2 teaspoons baking soda
2 tablespoons cornstarch
2 tablespoons cold water

Cooking Oils

2 tablespoons neutral oil (like vegetable or canola)
2 teaspoons sesame oil

Vegetables & Aromatics

1 large white onion (cut into bite sized squares)
1 large green bell pepper (cut into bite sized squares)
1 large red bell pepper (cut into bite sized squares)
2 tablespoons ginger (minced)
4 large garlic cloves (minced)

Sauce

1 cup chicken broth
½ cup low sodium soy sauce
½ cup ketchup
½ cup dark brown sugar
3 tablespoons rice wine vinegar (or apple cider vinegar)
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon paprika
1 teaspoon red pepper flakes

Instructions

Marinate Chicken: Add the thinly sliced chicken breasts to a large bowl. Sprinkle with baking soda and cornstarch, then pour in the cold water. Mix thoroughly to coat all pieces evenly. Set aside for at least 15 minutes to tenderize and prepare the chicken for cooking.
Sear Chicken: Heat the neutral oil (vegetable or canola) in a large skillet or wok over medium heat. Cook the chicken slices in batches to avoid overcrowding, searing until fully cooked and lightly browned. Remove cooked chicken from the pan and set aside on a plate.
Sauté Vegetables and Aromatics: In the same skillet, add the sesame oil and heat over medium flame. Add the chopped onions and both green and red bell peppers. Sauté until they become fragrant and begin to soften, about 3 to 4 minutes. Add minced garlic and ginger, cooking briefly until aromatic, approximately 30 seconds to 1 minute.
Prepare Sauce: Pour in the chicken broth, low sodium soy sauce, ketchup, dark brown sugar, and rice wine vinegar into the skillet. Stir thoroughly to combine all ingredients. Allow the sauce to simmer gently for 2 to 3 minutes to blend the flavors and heat through.
Thicken Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly stir this mixture into the simmering sauce. Continue cooking and stirring occasionally until the sauce thickens to a glossy consistency, typically 2 to 3 minutes.
Combine Chicken and Sauce: Return the cooked chicken slices back into the skillet with the thickened sauce. Stir well to coat the chicken evenly. Allow the entire dish to simmer together for an additional 5 minutes so the flavors meld and the chicken absorbs the sauce.
Serve: Remove from heat and serve the sweet and sour chicken hot, ideal with steamed rice or noodles as a complete meal.

Notes

Using baking soda in the marinade helps tenderize the chicken for a juicier texture.
Thinly slicing the chicken ensures quick cooking and absorption of sauce flavors.
Control the heat of the dish by adjusting the amount of red pepper flakes to your taste preference.
For a gluten-free option, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
You may add pineapple chunks for a more traditional sweet and sour flavor.
Make sure to cook the chicken in batches to prevent steaming and ensure a nice sear.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Chinese-American

Keywords: sweet and sour chicken, easy chicken recipe, stir-fry chicken, quick dinner, Chinese stir-fry, no batter chicken