Sweet And Sour Recipe

I always find myself craving a vibrant, satisfying meal that’s better than takeout, and this homemade sweet and sour recipe is my new go-to. We’re taking a classic family-friendly sweet and sour recipe and giving it a fresh twist by replacing the traditional ketchup-based sauce with a bright, smoky glaze made from roasted red peppers and smoked paprika. This easy dinner idea is ready in 30 minutes and offers a richer, deeper flavor profile that perfectly balances sweet, savory, and tangy notes, making it my favorite high-protein, family-friendly meal for busy weeknights.

Ingredients

• 500 g / 1.1 lb boneless, skinless chicken thighs, cut into 2.5 cm / 1-inch pieces
  This cut of chicken stays juicy and tender during high-heat cooking. Pat the chicken very dry before coating for maximum crisping.
• 15 g / 1 tbsp cornstarch (for coating chicken)
  Creates a light, crispy crust on the chicken during searing. Do not omit this step, as it also helps the glaze adhere better later.
• 30 ml / 2 tbsp neutral vegetable oil, divided
  Use high-smoke point oil like canola, grapeseed, or sunflower. The first tablespoon is for searing the chicken, the second for stir-frying the vegetables.
• 1 medium red bell pepper, deseeded and cut into 2.5 cm / 1-inch pieces
  Red peppers add sweetness and complement the roasted red pepper glaze. Ensure pieces are roughly equal size for even cooking.
• 1 medium yellow bell pepper, deseeded and cut into 2.5 cm / 1-inch pieces
  Adds contrasting color and sweet flavor to the stir-fry. Cut vegetables to be bite-sized for easy eating.
• 1 small red onion, cut into 2.5 cm / 1-inch wedges
  The onion adds a sharp counterpoint to the sweetness of the other ingredients. Avoid overcooking the onion; keep a slight crunch for texture.
• 150 g / 1 cup fresh pineapple chunks
  Fresh pineapple provides a bright, acidic burst that balances the glaze. Use canned pineapple chunks if fresh isn’t available, but drain well.
• 200 g / 7 oz jarred roasted red peppers, drained
  This is the base of the unique glaze, providing sweetness and depth. Drain thoroughly to avoid excess water in the sauce.
• 2 cloves garlic, minced
  Finely chop or press the garlic for even distribution in the glaze.
• 15 g / 1 tbsp fresh ginger, grated
  Grate ginger finely to release its pungent oils and flavor.
• 60 ml / 1/4 cup rice vinegar
  Adds the essential tang and acidity to cut through the richness of the chicken. Do not substitute with white vinegar, which is too harsh.
• 45 ml / 3 tbsp low-sodium soy sauce
  Provides savory depth (umami) without making the dish overly salty. Always opt for low-sodium to control the salt level.
• 30 g / 2 tbsp light brown sugar, packed
  Adds sweetness to balance the vinegar and roasted red peppers. Brown sugar provides a slightly deeper, caramelized flavor than white sugar.
• 120 ml / 1/2 cup pineapple juice
  Use the juice from canned pineapple or fresh juice for a fruity base. Avoid using highly sweetened pineapple cocktails, which contain extra ingredients.
• 10 g / 2 tsp smoked paprika, plus extra for garnish
  Adds a deep, smoky undertone that enhances the roasted red pepper flavor. Choose Spanish sweet smoked paprika for the best results.
• 2 g / 1/2 tsp red pepper flakes (optional, for subtle heat)
  Provides a gentle kick; omit if serving sensitive palates.
• 30 g / 2 tbsp cornstarch (for sauce)
  Used to create a slurry that thickens the sauce into a glossy glaze. This slurry prevents lumps in the final sauce.
• 30 ml / 2 tbsp cold water, for cornstarch slurry
  Ensure the water is cold to prevent the cornstarch from clumping immediately. Use a whisk to mix thoroughly.
• 15 g / 1/4 cup fresh cilantro, chopped, for garnish
  Adds a fresh, aromatic finish to the dish before serving. If cilantro isn’t preferred, use fresh green onions instead.
• Cooked white rice, for serving
  Serve with fluffy white rice to soak up the sweet and sour glaze. Jasmine rice or basmati rice are excellent choices.

Instructions

1. Prep the Chicken and Vegetables
   Pat the chicken pieces thoroughly dry using paper towels; this is essential for a good sear. This easy sweet and sour recipe starts by ensuring the chicken is coated evenly in cornstarch for a crispy crust. Prepare all vegetables (peppers, onion, pineapple) before starting to cook, as stir-frying moves quickly.
2. Sear the Chicken
   Heat 15 ml / 1 tbsp vegetable oil in a large non-stick pan or wok over medium-high heat until shimmering. Add the cornstarch-coated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 4-5 minutes, turning occasionally, until golden brown and cooked through; remove from the pan and set aside.
3. Stir-fry the Vegetables
   Add the remaining 15 ml / 1 tbsp vegetable oil to the same pan. Add the red and yellow bell peppers, red onion, and pineapple chunks to the pan. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender-crisp; remove from heat and set aside with the chicken.
4. Prepare the Roasted Red Pepper Glaze
   While the chicken and vegetables are resting, prepare the glaze ingredients in a blender or food processor. Combine the drained roasted red peppers, minced garlic, grated ginger, rice vinegar, soy sauce, brown sugar, pineapple juice, 10 g / 2 tsp smoked paprika, and red pepper flakes (if using). Blend until completely smooth and vibrant, ensuring no large chunks remain.
5. Thicken the Glaze
   Pour the blended sauce into the pan used for the chicken and vegetables; bring to a simmer over medium heat. In a small bowl, whisk together 30 g / 2 tbsp cornstarch and 30 ml / 2 tbsp cold water to form a smooth slurry. Gradually whisk the slurry into the simmering sauce; continue cooking and stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze. If the sauce is too thick, simply whisk in a tablespoon of extra pineapple juice or water to thin it out.
6. Combine and Serve
   Return the cooked chicken, bell peppers, red onion, and pineapple chunks to the pan with the glaze. Toss gently to ensure all ingredients are thoroughly coated in the rich, vibrant sweet and sour glaze. Cook for an additional 1-2 minutes, allowing the flavors to meld and the glaze to adhere beautifully to the chicken and vegetables.
7. Garnish and Plate
   Serve immediately over steaming hot white rice in a shallow white or light-colored bowl to highlight the glaze’s color. Garnish with a generous sprinkle of fresh chopped cilantro and a light dusting of additional smoked paprika over the glazed components. The final dish should be vibrant and glossy, with the sweet and sour glaze glistening on the chicken and vegetables.

Tips for a Better Sweet and Sour Recipe

• Achieving the Perfect Chicken Crust: Patting the chicken dry before coating it in cornstarch is the most critical step for getting a crispy exterior that holds up to the sweet and sour glaze. If the chicken is wet, the cornstarch turns to paste rather than forming a crust, which is essential for a great sweet and sour recipe.

• Don’t Overcook the Vegetables: We want the vegetables to be tender-crisp, not mushy. Stir-frying for just 3-4 minutes over high heat preserves their texture and flavor, which is a key part of this easy sweet and sour recipe.

• The Glaze Consistency: If your sauce thickens too much, simply add a tablespoon of water or pineapple juice at a time until you reach the desired consistency. If it’s too thin, create another small slurry (1 tsp cornstarch + 1 tsp cold water) and whisk it in.

• Adjusting Sweetness and Heat: If you prefer a less sweet dish, reduce the brown sugar by half a tablespoon. If you like more heat, add extra red pepper flakes or a dash of hot sauce to the glaze before blending.

Sweet and Sour Recipe FAQs

Q: Why use roasted red peppers instead of ketchup or tomato paste?

A: The roasted red peppers offer a deeper, more complex sweetness with a subtle smoky flavor that traditional ketchup-based sweet and sour recipes lack. It also provides a beautiful, vibrant color to the glaze naturally.

Q: Can I use chicken breast for this recipe?

A: Yes, you can substitute chicken breast. However, chicken breast dries out more quickly, so reduce the searing time to 3-4 minutes and be careful not to overcook when reheating with the sauce.

Q: What other vegetables work well in this stir-fry?

A: Feel free to add other quick-cooking stir-fry vegetables like broccoli florets, snow peas, or sliced zucchini. Add them at the same time as the bell peppers and cook until tender-crisp.

Q: How do I store and reheat leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium-low heat to avoid overcooking the chicken, or in the microwave for 1-2 minutes. This makes the easy sweet and sour chicken perfect for meal prepping.

Q: Can I make this sweet and sour recipe gluten-free?

A: Yes, to make this recipe gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce alternative. All other ingredients listed are typically gluten-free.

Q: Is this recipe suitable for meal prepping?

A: Yes, it holds up perfectly as a meal prep component. You can cook the entire dish, portion it with rice, and store it for quick lunches throughout the week. When I make this for meal prep, I portion the rice separately and only reheat the chicken and vegetables to keep the rice from getting soggy.

Conclusion

If you’re looking for a homemade sweet and sour recipe that’s faster than ordering takeout and tastes infinitely better, this roasted red pepper chicken is your new go-to. The unique glaze adds a depth of flavor that’s both savory and satisfying, perfect for a weeknight family meal. Try making this easy sweet and sour recipe this week, and don’t forget to save a portion for lunch the next day!

sweet and sour recipe

---

• Author: Liana Brooks
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This high-protein, family-friendly sweet and sour chicken recipe offers a fresh twist by replacing the traditional ketchup-based sauce with a vibrant, smoky glaze made from roasted red peppers and smoked paprika. Ready in 30 minutes, it balances sweet, savory, and tangy notes for a satisfying weeknight meal.

---

Ingredients

Scale 1x2x3x

• 500g boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp cornstarch (for coating chicken)
• 2 tbsp neutral vegetable oil, divided
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium yellow bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 cup fresh pineapple chunks
• 7 oz jarred roasted red peppers, drained
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup rice vinegar
• 3 tbsp low-sodium soy sauce
• 2 tbsp light brown sugar, packed
• 1/2 cup pineapple juice
• 2 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp cornstarch (for sauce slurry)
• 2 tbsp cold water (for slurry)
• 1/4 cup chopped fresh cilantro, for garnish
• Cooked white rice, for serving

---

Instructions

1. Prep Chicken and Vegetables: Pat chicken pieces thoroughly dry, then coat evenly with 1 tbsp cornstarch. Prepare all vegetables and pineapple chunks.
2. Sear the Chicken: Heat 1 tbsp oil in a large pan over medium-high heat. Add coated chicken pieces and sear for 4-5 minutes until golden brown and cooked through. Remove and set aside.
3. Stir-fry Vegetables: Add remaining 1 tbsp oil to the pan. Stir-fry bell peppers, onion, and pineapple for 3-4 minutes until tender-crisp. Remove and set aside with the chicken.
4. Prepare Roasted Red Pepper Glaze: In a blender or food processor, combine drained roasted red peppers, garlic, ginger, rice vinegar, soy sauce, brown sugar, pineapple juice, smoked paprika, and red pepper flakes (if using). Blend until completely smooth.
5. Thicken the Glaze: Pour blended sauce into the pan and bring to a simmer over medium heat. Whisk together 2 tbsp cornstarch and 2 tbsp cold water to create a slurry. Gradually whisk slurry into simmering sauce and cook for 1-2 minutes until glossy and thickened.
6. Combine and Serve: Return cooked chicken, vegetables, and pineapple to the pan with the glaze. Toss gently to coat thoroughly and cook for 1-2 minutes for flavors to meld.
7. Garnish and Plate: Serve immediately over white rice. Garnish with fresh chopped cilantro and extra smoked paprika.

Notes

To achieve a crispy chicken exterior, ensure chicken is thoroughly patted dry before coating in cornstarch. If the sauce becomes too thick, simply whisk in a tablespoon of extra pineapple juice or water.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 525 kcal
• Sugar: 12 g
• Sodium: 400 mg
• Fat: 22 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 17.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 100 mg

Keywords: sweet and sour chicken, stir fry, weeknight dinner, family friendly, roasted red pepper, quick, high protein, takeout