Name: Sweet And Sour Chicken With Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 chicken breasts (diced); 1 red pepper (chopped); 1 large carrot (sliced); 150 g half a head broccoli (chopped); 1 onion (chopped); 1/2 cup water chestnuts (tinned); 1/2 cup bamboo shoots (tinned); 1/2 cup cashew nuts; 1/2 cup pineapple chunks; 250 ml pineapple juice; 3 tbsp honey; 3 tbsp soy sauce; 3 tbsp tomato puree; 3 tbsp apple cider vinegar; 1 tsp garlic powder; 1/2 tsp Chinese five spice; 2 tbsp arrowroot (mixed with 3 tbsp cold water)

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What is sweet and sour chicken?

Sweet and sour chicken is a staple of Chinese takeaway cuisine, known for its tangy, fruity sauce. Over the years, this dish has been adapted and modified to suit different palates, but the balance of sweet and sour flavours remains at its heart. Traditionally, it’s made with a combination of pineapple, vinegar, and tomato-based sauce, and the use of fresh, authentic ingredients gives it a rich and vibrant taste. This version uses fresh vegetables, lean chicken, and a sauce thickened with arrowroot for that glossy, takeaway-style finish. Plus, the addition of cashew nuts adds crunch and an extra layer of flavour to the dish.

Is sweet and sour chicken healthy?

This recipe has been carefully adapted to be low in calories without sacrificing flavour. The use of fresh vegetables like broccoli, carrots, and onions provides essential vitamins, minerals, and fibre. The chicken breasts offer a lean source of protein, while the cashew nuts add healthy fats. Arrowroot is used instead of cornflour to give a more authentic Chinese texture while keeping the dish gluten-free and easily digestible. By using natural sweeteners like honey and fresh pineapple juice, the recipe is free from ultra-processed ingredients.

Do you have a diet restriction?

This sweet and sour chicken with vegetables is:

Dairy Free
Gluten Free
Low Fat
Ultra Processed Food Free

Step 1: Prepare the ingredients

Dice the chicken breasts into bite-sized pieces. This ensures they cook quickly and evenly without drying out. Chop the vegetables (red pepper, carrot, broccoli, and onion) into similar-sized chunks. Keeping the pieces uniform helps everything cook at the same rate and gives the dish a balanced texture. For the sauce, mix together the pineapple juice, honey, soy sauce, tomato puree, apple cider vinegar, garlic powder, and Chinese five spice in a bowl. Make sure the sauce is well blended, as this will help coat the chicken and vegetables evenly later. Lastly, prepare the arrowroot mixture by mixing it with cold water and set aside—this will be your thickening agent.

Step 2: Start to cook the chicken and veg

Heat a large pan or wok over medium heat, you can add your choice of oil if you wish. Add the diced chicken and stir-fry for about 4-5 minutes until all sides are sealed and the chicken turns a light golden colour. Sealing the chicken helps keep it juicy inside while forming a light crust that adds flavour.
Once the chicken is sealed, add the onions, broccoli, and carrots to the pan. Stir-fry everything together for another 5 minutes. The vegetables will begin to soften while still retaining some crunch, and the onions will start to turn translucent, adding a slight sweetness to the dish. Stirring frequently ensures the vegetables cook evenly without burning or sticking to the pan.

Step 3: Extra veggies

Stir in the bamboo shoots and water chestnuts. These add a crisp texture and subtle flavour, complementing the soft chicken and crunchy vegetables. Since they’re already pre-cooked, they just need to be heated through for a minute or two. Add the cashew nuts at this stage for a nutty crunch that brings additional depth to the dish without overwhelming the other flavours.

Step 4: Add the sweet and sour sauce

Pour in the sauce mixture, making sure to coat all the chicken and vegetables. Stir everything together and let the sauce bubble for 5-10 minutes, which helps the flavours meld. The sweetness from the pineapple juice and honey will start to balance with the tanginess of the vinegar, and the soy sauce will add a subtle umami depth. Keep stirring to avoid the sauce sticking to the pan and to evenly distribute the flavours.

Stir in the arrowroot mixture, which will thicken the sauce quickly. As it cooks, the sauce will become glossy and cling to the chicken and vegetables, giving it that signature takeaway-style finish. Stir continuously for 1-2 minutes to ensure the sauce thickens evenly. If the sauce thickens too much, add a little water or pineapple juice to adjust the consistency.

Step 5: Serve!

Remove from heat and allow the dish to sit for a minute to let the flavours settle and the sauce finish thickening. Serve hot with steamed rice, cauliflower rice, or stir-fried noodles for a satisfying meal. The combination of tender chicken, crunchy vegetables, crisp nuts, and tangy-sweet sauce makes this dish a crowd-pleaser.

Variations:

Vegetarian: Swap chicken for firm tofu or tempeh for a plant-based version.
Spicy: Add fresh chilli or a dash of chilli sauce to the sauce mixture for some heat.
Extra Veggies: Include mushrooms, mangetout, or baby corn for more variety.
Lower-Carb: Serve with cauliflower rice instead of traditional rice to reduce carbs.
Nut-Free: Omit cashew nuts for a nut-free dish or replace with sunflower seeds for a similar crunch.

FAQ:

Can I make this dish ahead of time?
Yes, you can prepare the sauce and chop the vegetables a day in advance. Store them separately in the fridge and cook when ready.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Can I freeze sweet and sour chicken?
Yes, this dish freezes well. Store in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before reheating.
How can I reheat this dish?
Reheat on the stove over medium heat or in the microwave. Add a splash of water to loosen the sauce if it becomes too thick.
What can I use instead of arrowroot?
You can substitute arrowroot with cornflour, though arrowroot gives a clearer and glossier sauce.
Is this recipe gluten-free?
As long as you use gluten-free soy sauce, the recipe is naturally gluten-free.
Can I use frozen vegetables?
Fresh vegetables are recommended for the best texture, but frozen stir-fry vegetables can be used in a pinch. Adjust the cooking time to avoid overcooking.

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