Easy Sweet and Sour Chicken Breast Recipe (Ready in 60 Minutes)
If you’re craving takeout but want something fresher, faster, and made right at home, this easy sweet and sour chicken breast recipe is exactly what you need. Juicy chicken breast is coated in a perfectly balanced homemade sweet and sour sauce that’s tangy, slightly sweet, and packed with flavor.
This recipe is designed for busy weeknights—simple ingredients, straightforward steps, and ready in just 60 minutes from start to finish. No deep frying, no complicated techniques, just a reliable, delicious dish you’ll want to make again and again.
What makes this version stand out? The secret sauce. It’s rich, glossy, and clings to every bite of chicken, giving you that classic sweet and sour flavor with a homemade twist that’s even better than takeout.
Whether you’re cooking for family dinner or meal prepping for the week, this quick sweet and sour chicken breast recipe is a guaranteed crowd-pleaser.
Frequently Asked Questions before you start cooking:
Can I use chicken thighs instead of chicken breast?
Yes, you can easily substitute chicken thighs for chicken breast in this recipe. Chicken thighs tend to be juicier and more forgiving if slightly overcooked, making them a great alternative. Just adjust the cooking time slightly as needed.
How do I make sweet and sour chicken crispy without deep frying?
To get a crispy texture without deep frying, coat the chicken pieces lightly in cornstarch before cooking and pan-fry them in a bit of oil until golden brown. This gives you that classic texture while keeping the recipe lighter and easier.
Can I make this sweet and sour chicken ahead of time?
Yes, this recipe works well for meal prep. You can cook the chicken and sauce ahead of time and store them in an airtight container in the refrigerator for up to 3–4 days. For best results, store the sauce separately and combine when reheating.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture, or use the microwave for convenience. Add a splash of water if the sauce thickens too much.
Can I freeze sweet and sour chicken?
Yes, you can freeze it for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stovetop.
What vegetables go well with sweet and sour chicken?
Popular options include bell peppers, pineapple chunks, onions, broccoli, and snap peas. These add color, texture, and extra flavor to the dish.
Is this sweet and sour chicken recipe healthy?
This version is lighter than traditional takeout because it’s not deep-fried and uses simple, homemade ingredients. You can make it even healthier by reducing sugar or serving it with brown rice or steamed vegetables.
What can I serve with sweet and sour chicken?
This dish pairs perfectly with steamed white rice, fried rice, noodles, or even cauliflower rice for a lower-carb option.
Easy Sweet and Sour Chicken Breast Recipe (Ready in 60 Minutes)
By Zosia Culinary Adventures | Date: April 28, 2026
Preparation Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 servings
Ingredients:
500 g fresh chicken breast, cut into bite-size cubes
2 tbsp cornstarch
2 tbsp olive oil
398 ml can of pineapple tidbits, juice and fruit
1 green pepper, seeded and cubed
1 sweet red pepper, seeded and cubed
1 medium onion, diced
1 clove garlic, chopped
1 tsp sea salt
1 tsp ground white pepper
Sweet-and-Sour Sauce
2 tbsp brown sugar
2 tbsp soya sauce
2 tbsp ketchup
1 tbsp sesame oil
1 cup pineapple juice
2 tbsp malt or apple cider vinegar
1 tbsp cornstarch dissolved in 2 tbsp cold water
Instructions:
Place the cornstarch, salt and white pepper into a Ziploc bag. Add the chicken, seal the bag, and shake vigorously until all chicken pieces are coated. Transfer the coated chicken back onto a dry plate. The chicken is now ready for pan-frying.
Heat oil in a large frypan or wok until shimmering. Stir-fry the chicken in the hot pan for about 3-4 minutes on each side, until it turns a very light golden color and develops a slight crisp. Work in small batches so the pieces sear properly — don’t overcrowd the pan. As each batch finishes, transfer it to a heavy Dutch oven with the lid and set aside.
In the meantime, combine the sauce ingredients and heat gently, stirring frequently, until the mixture comes to a boil and the flavors meld together, creating a nicely balanced, tangy sauce. Set sauce aside.
Preheat the oven to 350°F (about 176°C).
Once all the chicken is arranged in the Dutch oven, return to the same frying pan and sauté the onion and garlic for about two minutes, until they are soft and fragrant. Add the green and red peppers and cook for an additional three minutes, until they are slightly tender yet still retain a pleasant bit of crispness.
Add pineapple and the vegetables to the Dutch oven. Gently fold them together with the chicken, then pour the sweet-and-sour sauce evenly over the mixture. Give everything one more careful stir, cover with the lid, and transfer to the preheated oven to bake for 30 minutes.
Serve the sweet and sour chicken over a bed of steamed white rice.
Note: Nutritional analysis don’t include steamed rice.
