Easy sweet & sour chicken

Easy sweet & sour chicken

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(243 ratings)

Prep: 5 mins - 10 mins Cook: 15 mins


Serves 4

Ditch the takeaway and make our simple sweet and sour chicken recipe. This speedy Chinese-style rice dish is ready in under 30 minutes and packed with zingy flavours.

Nutrition and extra info

Nutrition: per serving

  • kcal305
  • fat2g
  • saturates0g
  • carbs38g
  • sugars23g
  • fibre2g
  • protein36g
  • salt1.63g


  • 9 tbsp tomato ketchup
  • 3 tbsp malt vinegar
  • 4 tbsp dark muscovado sugar
  • 2 garlic cloves, crushed
  • 4 skinless and boneless chicken breast, cut into chunks
  • 1 small onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 red peppers, seeded and cut into chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 227g can pineapple pieces in juice, drained



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 100g sugar snap peas, roughly sliced
  • handful salted, roasted cashew nuts, optional



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…


  1. In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.

  2. Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.

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Comments, questions and tips

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14th Dec, 2013
I also agree with an earlier comment about refining this dish. I found if I made a bit more sauce it went better with the dish and I also went with the wok option so I used:- 195ml of ketchup. 90ml of palm sugar 90ml rice vinegar 22ml rice wine 22ml light soy sauce Add the soy sauce, rice wine, rice vinegar and palm sugar in a pan and heat stirring until the sugar has melted. Then add the ketchup and stir again until it has mixed well. remove from the heat leave to stand. When you have made your chicken stir fry add the pineapple and the sauce and re-heat stirring the sauce into your stir fry for a couple of minutes until it has warmed through. serve with egg fried rice. VOILA.
27th Nov, 2013
Did it in the wok. Tasted great. Tastier and healthier than a takeaway
13th Nov, 2013
This is a really lovely, tasty, cheap and easy dish to make. A firm favourite with the family! I highly recommend
15th Oct, 2013
Great recipe. Easy and cheap to make..will never be buying pre-made sauce again!
13th Oct, 2013
Great recipe. I Pam fried and halved the sugar.
11th Oct, 2013
Followed this recipe last night - it was absolutely delicious! Added some extra veg and served with noodles and thought it was better than a takeaway! Would 100% make again!
23rd Aug, 2013
ps used frozen peas!
23rd Aug, 2013
needed to use fresh pineapple and poached chicken before we went on holiday, great hit with 2 teenage boys and hubby with big appetite, served with couscous and salad!
21st Aug, 2013
I made this today - my daughters (aged 5 and 6) loved it, and my husband went back for seconds, so I'll definitely make this again! I added extra stir fry veg and a bit more ketchup and vinegar along with all the juice of the pineapple, so we'll be having it again tomorrow! I didn't use the microwave as I wouldn't have had a dish large enough to put all the ingredients into and I prefer to use the wok.
11th Aug, 2013
Made this again tonight. I never use microwave! Fry chicken and set aside.fry onions and galic until softened. Add sauce mix (vinegar, tomato sauce &sugar ) and peppers and sugar snap peas. Cook for 4 mins then add cooked chicken to heat through. Serve with egg fried rice ( Jo Pratt recipe). Fabulous !!!5 stars every time for taste and ease of making! :)


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