Sweet and Sour Chicken Stir Fry

Carolyn Haas


I like S&S chicken, but not too sweet. The banana ketchup has some sweetness to it already, so I skip the sugar. Suit yourself! It works either way!


★★★★★ 1 vote

15 Min
10 Min


  • 4 oz
    fresh pineapple, cut into chunks
  • 1 large
    chicken breast, cut into bite-sized pieces
  • 1/2 medium
    onion, cut into wedges
  • 1/2 medium
    red pepper, diced
  • 1/4 c
    sliced carrot rounds
  • 2 Tbsp
    banana ketchup (or regular ketchup with an added 1 tb brown sugar)
  • 1 Tbsp
    rice vinegar
  • 1 Tbsp
    soy sauce
  • 1/8 tsp
    salt - or to taste
  • 2 Tbsp
    cornstarch - divided
  • 1 tsp
    peanut oil (use your favorite to stir fry)
  • few dash(es)
    sesame oil - for garnish

How to Make Sweet and Sour Chicken Stir Fry


  1. In a measuring cup, combine 1/2 cup of water, ketchup and the brown sugar if using regular ketchup, soy sauce, vinegar, salt and 1 Tb. cornstarch. (I buy my fresh pineapple cored, so there's usually a little pineapple juice in the bottom of the container - use that instead of water if you have it!) Set aside.
  2. Put rest of cornstarch in a zipper bag, add chicken and shake to coat.
  3. In wok, heat oil, add chicken and veggies. Stir fry until chicken is cooked. Make a well in the center. Add reserved liquid mixture. Stir until mixture thickens. Add pineapple chunks. Sprinkle a few drops sesame oil on top. Serve with rice.

Printable Recipe Card

About Sweet and Sour Chicken Stir Fry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Hashtags: #sweet and sour #wok

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