Sweet and Sour Chicken




Total Time: 30 mins

Prep Time: 15 mins

Cook Time: 15 mins

Yield: 4 servings

Dish Size: Sauté Pan and Saucepan





  • 1 lb. boneless chicken breast, cut into ¾-inch cubes
  • 1 tsp salt
  • freshly ground black pepper
  • vegetable or canola oil, for sautéing
  • 1 red & 1 green pepper, cut into ½ inch chunks
  • 1 cup pineapple, cubed
  • sliced scallions, for garnish



½ cup ketchup

2 Tbsp rice wine or apple cider vinegar

2 Tbsp brown sugar

¼ cup orange juice

1 Tbsp soy sauce

1 clove garlic, finely minced




  1. Season chicken with salt and pepper. Set aside.
  2. In a sauté pan, add a few tablespoons of oil. Over medium-high heat sauté pepper chunks just until they begin to soften, about 5 minutes.
  3. While peppers are cooking, combine all sauce ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer.
  4. Add a little oil to the sauté pan and sauté chicken until lightly browned.
  5. Pour sauce over chicken, add pineapple, reduce heat, and allow to simmer for a few minutes to combine the flavors.
  6. Serve over rice garnished with sliced scallions.