This quick and easy sweet-and-sour chicken comes together fast, with no coating or frying the chicken needed. Chicken, veggies, rice, and a sweet and tangy sauce to coat everything. Yum!
I love Chinese takeout as much as the next gal…there’s no cooking, minimal clean-up, and almost always enough left over for the next day.
But I’m not really a huge fan of that MSG-induced post-meal bloat. You?
I usually make Instant Pot Honey Garlic Chicken or Kung Pao Chicken instead, since both are ready in less than 30 minutes. But now that I know how easy it is to make Sweet and Sour Sauce, my new favorite homemade take out is sweet-and-sour chicken!
SWEET-AND-SOUR CHICKEN
Sweet-and-sour chicken can be made in less than 30 minutes, especially when you use your Instant Pot (I have this 8-quart model). It goes even faster if you make some of the meal components ahead of time. For example:
- Extra Instant Pot Brown Rice in the freezer
- Leftover Slow Cooker Shredded Chicken in the fridge
- An assortment of raw (or cooked!) veggies in the fridge so I can make Instant Pot Steamed Veggies
The only component I might not have ready is the sauce, but it whips up on the stove in just a few minutes. Plus, the sauce freezes really well, so it can be ready for the NEXT time a craving for takeout hits!
My weeknight sweet and sour chicken may not be authentic Chinese food, but I can tell you this: it’s delicious! The whole family will love it!
It’s also a great meal for the end of a meal plan when you know you need to use up leftovers but don’t want to eat the same thing again!
And it’s perfect for those busy nights when you’re not home until just before dinner time – you can prep everything but the sauce when you’re not as busy. Or you can freeze the sauce and the meal becomes just a matter of thawing and heating everything – can it get any easier?
SWEET AND SOUR CHICKEN RECIPE INGREDIENTS
Let’s break down exactly what you need to pull off this sweet and sour chicken recipe in record time.
- Chicken. Ideally, you want to use chicken you have already cooked. I almost always have cooked chicken in the freezer leftover from either Instant Pot Whole Chicken, Slow Cooker Chicken, or Oven-Roasted Whole Chicken. If you don’t have chicken already cooked, I included a note in the recipe.
- Rice. Sweet and sour chicken is traditionally served with rice, and my Instant Pot Brown Rice recipe is not only hands-off, but it comes out perfect every time. (I have this 8-quart Instant Pot and can make a 3x batch of brown rice without increasing the cooking time!) Of course, you can use White Rice if you prefer, or you can serve it with Vegetable Fried Rice.
- Vegetables. I almost always see sweet and sour chicken served with broccoli and carrots, and you can easily steam vegetables in the Instant Pot. You can add whatever vegetables you want though…cauliflower, green beans, red bell peppers, green bell peppers, zucchini…I recommend using whatever is growing in your garden or is on sale. In the winter, don’t overlook a bag of frozen mixed veggies!
- Pineapple (optional). I LOVE sweet and sour chicken with pineapple, but you can make it without pineapple as well. Here’s the easiest method for how to cut a pineapple, or you can use a can of pineapple chunks. A can of bamboo shoots or water chestnuts would be a great addition, but only if you have them.
- Sauce. I much prefer my easy Sweet and Sour Sauce recipe (which contains pineapple juice and brown sugar) over any store-bought sauce. It’s healthier, super easy to make, and as I mentioned before, it freezes really well.
You’ll notice we’re not coating the chicken in a corn starch and flour mixture or frying it up before moving on to the next steps. I’ve tried those methods and honestly? The chicken loses a lot of the crispiness when it’s coated with the sauce, and it makes a big mess to begin with. Instead, this is a simple (but still super yummy!) version of sweet-and-sour chicken.
HOW TO MAKE SWEET AND SOUR CHICKEN WITH SWEET AND SOUR SAUCE
Ready to make sweet and sour chicken with sweet and sour sauce? Here’s how!
Prepare the Sauce:
Step 1. Combine the pineapple juice, vinegar, low sodium soy sauce, and brown sugar in a small saucepan. Bring JUST to a low boil, whisking the ingredients every few minutes so the sugar dissolves thoroughly.
Step 2. In a mug, make a slurry with the cornstarch and water. Add the slurry to the sauce while whisking quickly. Cook for one minute and then reduce the heat to low and set aside.
Prepare Sweet and Sour Chicken:
Step 3. Prepare the rice and/or chicken if necessary. Note that this recipe starts with both cooked rice AND cooked chicken. **
Step 4. Steam the vegetables on the stovetop or follow the instructions for Instant Pot Steamed Vegetables.
Step 5. Layer the rice, chicken pieces, and vegetables in serving bowls. Pour sauce over the top and serve hot.
If desired, garnish with sliced green onions, sesame seeds, and red pepper flakes!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Note: ** If you don’t have chicken already cooked, line a baking sheet with aluminum foil and bake your chicken at 400F until it’s cooked through, about 25 minutes for boneless skinless chicken breasts, or 45 minutes for skinless chicken thigh. Cut into bite-sized pieces before serving.
SWEET AND SOUR CHICKEN RECIPE SHORTCUTS
We could all use a few extra hands and a few extra hours, right? So here are a few shortcuts I like to use when making sweet-and-sour chicken.
- Freeze extra chicken. Not just from this dinner, but from ALL of my chicken dinners. Anytime there’s leftover chicken, I add it to a resealable bag I keep in the freezer. When it’s full, I know I have enough to make sweet and sour chicken!
- Freeze extra sweet and sour sauce. Freeze any extra sauce you have in either ice cube trays (2 Tbsp per cube) or ½ cup increments. Be sure to label your container clearly!
- Use frozen vegetables. I prefer the taste and texture of fresh steamed vegetables, but I also grab a bag of frozen onions and bell peppers, or a California-style mix when I’m short on time.
- Make rice in bulk and freeze it. I ALWAYS make extra rice for the sole purpose of freezing it, because I know how much time this saves me later!
- Instant Pot Quinoa is ready in one minute and it’s a great alternative to brown rice (and it freezes well too!).
- Use your kitchen appliances! This is the 8-quart Instant Pot I use multiple times each week. I use this 6-quart slow cooker as well. Between the two, I can get dinner on the table quickly without having to do much work!
MORE SWEET AND SOUR RECIPES…
Once you have a batch of sweet and sour sauce, you can easily make a bunch of other similar recipes.
- Try leftover Maple Glazed Pork Chops with sweet and sour sauce for sweet and sour pork
- Use 15 Minute Meatballs for sweet and sour meatballs
- Use Instant Pot Steamed Shrimp for sweet and sour shrimp
RECIPE FOR SWEET SOUR CHICKEN FAQS
Is this recipe for sweet sour chicken healthy?
I think so. We’re using simple, real food ingredients to make this delicious meal that comes together fast!
Is sweet and sour chicken gluten-free?
As written, my sweet and sour chicken recipe is naturally gluten-free. I’ve tested various ways to make chicken for sweet and sour chicken, and in my experience, fried chicken dipped in batter is not the healthiest option. It makes a big mess too.
I think that any efforts toward making the chicken crispy get lost among the other ingredients and sauce so here’s a great opportunity to take a shortcut in the kitchen!
Is sweet and sour chicken dairy-free?
Yes! We haven’t used dairy up until this point, and since the sauce doesn’t use dairy, the entire recipe is dairy-free!
MORE DELICIOUS TAKEOUT-INSPIRED DINNERS
When you’re craving takeout and don’t want sweet and sour chicken, I recommend:
- Kung Pao Chicken
- Instant Pot Honey Garlic Chicken
- 30 Minute Cashew Chicken
- Vegetable Fried Rice
- Instant Pot Beef and Broccoli
Fight Inflation Workshop!
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Sweet and Sour Chicken
This quick and easy sweet-and-sour chicken comes together fast, with no coating or frying the chicken needed. Chicken, veggies, rice, and a sweet and tangy sauce to coat everything. Yum!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Main Meals
- Method: Steam and combine
- Cuisine: Asian
Ingredients
Sweet and Sour Sauce
- 1 cup pineapple juice
- 2 Tbsp apple cider vinegar
- 1 Tbsp soy sauce (liquid aminos)
- ⅓ cup brown sugar
- 3 Tbsp corn starch
- 1 ½ Tbsp water
Sweet and Sour Chicken
- 4 cups cooked rice (I use Instant Pot brown rice)
- 1 lb chicken, cooked and shredded or diced** (either leftover chicken, Instant Pot whole chicken or Instant Pot Frozen Chicken Breast)
- 2–3 lbs mixed vegetables (I like using onions, bell peppers, carrots, broccoli and cauliflower)
Instructions
1. Combine the pineapple juice, vinegar, soy sauce, and brown sugar in a small saucepan. Bring JUST to a low boil, whisking the ingredients every few minutes so the sugar dissolves thoroughly.
2. In a mug, make a slurry with the corn starch and water. Add the slurry to the sauce while whisking quickly. Cook for one minute and then reduce the heat to low and set aside.
Prepare Sweet and Sour Chicken
3. Prepare the rice and/or chicken if necessary. Note that this recipe starts with both cooked rice AND cooked chicken.**
4. Steam the vegetables on the stovetop or follow the instructions for Instant Pot Steamed Vegetables.
5. Layer rice, chicken, and vegetables in serving bowls. Pour sauce over as desired and serve hot.
Notes
** If you don’t have chicken already cooked, line a baking sheet with aluminum foil and bake your chicken at 400F until it’s cooked through, about 25 minutes for chicken breasts, and 45 minutes for chicken thighs.
Nutrition
- Serving Size: 1
- Calories: 501
Loretta Stegner
I tried the Sweet and Sour Chicken and it was great. It makes a lot so I froze half and it froze well. I had leftover chicken from a Costco Chicken and Instant Rice. I did not have veggie shown so I just used a bag of frozen mixed veggies, came out great.
SJ - Team Crumbs
So glad Loretta, thanks for sharing!
Missy
Hi Tiffany, super excited to start Whole 30 tomorrow. I love the way you have broken things down and the idea of cool once eat twice is my favorite!! I do have a question. I can’t find a recipe for the Lemony Spatchcock Chicken, Roadted Rosemary potatoes, roasted broccoli. It’s dinner for day 4.
Tiffany
Hi Missy! Did you download the meal plan? All the recipes are included. Let me know!