Sticky Sweet & Sour Chicken with Bell Peppers & Rice
Description
This Sticky Sweet & Sour Chicken is a vibrant, family-friendly dish featuring crispy pan-seared chicken tossed in a glossy sweet-tangy sauce with colorful bell peppers. Served over fluffy rice, it delivers the perfect balance of sweetness, acidity, and savory depth. Faster than takeout and made with simple pantry ingredients, it’s ideal for busy weeknights or meal prep.
Total Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients (Serves 4)
For the Chicken
500 g (1 lb) boneless chicken breast or thighs, cut into bite-size pieces
2 tbsp cornstarch
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
3 tbsp vegetable oil
For the Sweet & Sour Sauce
⅓ cup ketchup
¼ cup rice vinegar (or white vinegar)
¼ cup sugar (white or brown)
2 tbsp soy sauce
1 tbsp honey (optional, for extra gloss)
1 tbsp cornstarch
¼ cup water
Vegetables
1 red bell pepper, sliced
1 yellow or green bell pepper, sliced
1 small onion, sliced (optional)
1 tsp minced garlic
1 tsp grated ginger (optional)
For Serving
2 cups cooked white or jasmine rice
Sesame seeds & chopped green onions (optional garnish)
Instructions
1. Prepare the Chicken
In a bowl, toss chicken pieces with cornstarch, salt, pepper, and garlic powder until evenly coated.
2. Cook the Chicken
Heat oil in a large skillet or wok over medium-high heat.
Add chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through.
Remove chicken from the pan and set aside.
3. Sauté the Vegetables
In the same pan, add bell peppers and onion. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Add garlic and ginger; cook for 30 seconds until fragrant.
4. Make the Sauce
In a bowl, whisk together ketchup, vinegar, sugar, soy sauce, honey, cornstarch, and water until smooth.
5. Combine & Thicken
Pour the sauce into the pan with vegetables. Bring to a gentle simmer; cook 2–3 minutes until thickened and glossy.
Return chicken to the pan and toss well to coat. Cook another 2 minutes.
6. Serve
Serve hot over steamed rice. Garnish with sesame seeds and green onions if desired.
Tips for Best Results
Cut chicken evenly for uniform cooking.
Don’t overcrowd the pan—cook in batches if needed.
Adjust sweetness or tang by adding more sugar or vinegar to taste.
Nutrition (Approx. per serving)
Calories: ~430
Protein: ~30 g
Carbohydrates: ~45 g
Fat: ~14 g
Questions & Answers
Q: Can I bake the chicken instead of frying?
A: Yes. Bake coated chicken at 200°C (400°F) for 18–20 minutes, flipping halfway, then toss with sauce.
Q: Can I make this recipe gluten-free?
A: Absolutely. Use gluten-free soy sauce or tamari.
Q: What vegetables can I add?
A: Pineapple chunks, snap peas, carrots, or zucchini work great.
Q: Can I store leftovers?
A: Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Q: Is this dish spicy?
A: No, but you can add chili flakes or sriracha for heat.