If you are craving takeout but want a lighter option, this easy sweet and sour chicken stir-fry is the perfect solution. It swaps heavy breading and deep-frying for lean chicken breasts, colorful bell peppers, and juicy pineapple.
Ready in under 45 minutes, it is a quick and flavorful dinner that supports weight loss goals without sacrificing taste. The tangy sauce uses less sugar and salt, making it an excellent low-sodium choice for your weekly meal rotation.
Discover more heart healthy stir-fry dinner recipes for family meals to keep everyone satisfied!
This vibrant stir-fry delivers the classic sweet and tangy restaurant flavors you love, but relies on fresh produce and lean poultry instead of a deep fryer. By using a light, homemade sauce, it keeps the calorie count low while significantly reducing the sodium typically found in Chinese takeout.
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You can make it healthier by skipping the heavy batter and deep-frying process. Instead, lightly stir-fry lean chicken breast in a small amount of oil and use a homemade sauce that limits added sugar and sodium.
Stir-frying can be a very heart-healthy cooking method because it requires minimal oil and quickly cooks vegetables, helping them retain their nutrients, bright colors, and satisfying crunch.
If you don't have pineapple juice on hand, you can substitute an equal amount of orange juice or apple juice. Add an extra splash of rice wine vinegar to maintain that signature tangy flavor.
Yes! You can chop the chicken, bell peppers, and onions up to two days in advance. You can also whisk the sauce ingredients together and store them in an airtight container in the fridge until you are ready to cook.
If you love the flavors of this healthy sweet and sour chicken stir-fry, be sure to explore our collection of healthy Asian recipes for more takeout-inspired meals.
Keep your sodium intake in check without giving up taste! This sweet and sour chicken dish is just one of our flavorful dishes from our low sodium dinner recipes.
Recipe yields 6 servings
In a large skillet, heat oil over medium-high heat until hot. Season chicken with salt and black pepper. Add chicken to skillet and cook until it is no longer pink. Remove chicken from skillet and set aside.
Add garlic, bell peppers and green onions to skillet and cook for 1 minute. Add pineapple, pineapple juice, brown sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce, about 8 minutes. In a cup, stir together cornstarch and 2 tablespoons of water. Reduce heat to low. Add cornstarch mixture to skillet and bring liquid to a simmer. Add chicken and cook for 5 minutes, or until chicken is heated through.
If you prefer a hands-off approach, you can bake the chicken strips on a sheet pan at 400°F (200°C) for 12–15 minutes instead of stir-frying them. Once the chicken is cooked through, toss it in a skillet with the simmered sauce, pineapple, and peppers for a quick finish.
To soak up all the delicious, tangy sauce, serve this dish over a bed of fluffy Ginger Brown Rice or traditional Stir-Fried Rice. For a lower-carb, vegetable-forward option, it pairs perfectly with a side of Cauliflower Rice.
You can easily swap the chicken breast for lean pork tenderloin or firm tofu for a plant-based option.
Feel free to use any color of bell peppers you have on hand, or toss in some snow peas and broccoli for extra crunch.
If you prefer an alternative sweetener, you can substitute the light brown sugar with a touch of honey or agave syrup, adjusting to your taste.
One-pan chicken recipes help you get dinner on the table quickly and easily. They’re also tasty and use a healthy cooking method that adds flavor to your meal. Here are a few of our favorite chicken recipes for dinner that only use a single pan: