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Make Your Own Take-Out: Sweet and Sour Chicken

I love Chinese take-out.  We have a local place that the whole family loves and I could get take-out from there every week.  But…..I don’t.  As much as I love it, I try not to have it too often.  It’s so full of sodium and our favorite dishes are fried.  Can you say pork fried rice and sesame chicken?  So good, but not so healthy.

This week instead of giving in and ordering out, I decided to make my own take-out.  This sweet and sour chicken is delicious and much healthier than take-out.  Instead of breading and deep frying the chicken, I stir fried it in just a couple tablespoons of vegetable oil.  The sauce is kept healthy by using fruit juice, a little bit of agave nectar and just a little bit of soy sauce, so the sodium stays at a healthier level.

This recipe is really easy, too.  This dish can be on the table in the same amount of time it would take you to go pick up the take-out and you don’t have to leave the comfort of your house!

Sweet and Sour Chicken

two plates of sweet and sour chicken with chopsticks on the side of the plate

  • 2lbs boneless chicken breast
  • 2 red peppers
  • 1 medium red onion
  • 2 cloves garlic
  • 1 – 20 oz can pineapple chunks, packed in 100% pineapple juice
  • juice of 1/2 lime
  • 1 tbsp soy sauce
  • 1-2 tsp sriracha sauce
  • 1 tbsp agave nectar
  • 2 tbsp cornstarch
  • salt and pepper
  • 2 tbsp vegetable oil
  • hot cooked brown rice
Chop red peppers and onion into 1 inch chunks.  Finely chop garlic.
Cut chicken into 1 inch chunks.  Season with salt and pepper.
Drain pineapple, reserving juice.
Pour pineapple juice into a small mixing bowl.  Combine with lime juice, soy sauce, sriracha, agave nectar.  Whisk in cornstarch until smooth.
Heat oil in a wok or large skillet over high heat.  Make sure the oil is screaming hot, to the point where the oil is starting to smoke.
Add chicken and stir fry for about 5 minutes until chicken is cooked through.  Remove from pan.
Add onion and stir fry for 2 minutes.
Add peppers and stir fry for 2 more minutes.
Add garlic and stir fry for 1 minute.
Return chicken to the pan as well as the pineapple.  Pour the sauce over mixture, stirring until sauce has thickened and is heated through.
Serve over hot cooked rice.
ENJOY!
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Wednesday 18th of September 2019

[…] Sweet and Tour Chicken Take Out […]

ellen

Tuesday 26th of March 2013

what can be used in place of the agave nectar

Lisa

Tuesday 26th of March 2013

You could use honey instead, Ellen. :)

Six Sisters

Sunday 10th of February 2013

Hi Lisa, Your Sweet and Sour Chicken looks so amazing! We definitely need to try this recipe! Thanks for taking the time to link up to our Strut Your Stuff Saturday. We are so glad you stopped by and hope you'll be back. -The Six Sisters