My Easy Sweet & Sour Chicken with Rice for a Stress-Free Dinner

Doesn’t it feel like some nights you need a dinner that feels like a treat but comes together without a fuss? I get it. Between homework, work deadlines, and just plain old life, we could all use a win. That’s why this recipe for Easy Sweet & Sour Chicken with Rice is a permanent fixture in my family’s rotation. It’s got everything you want—that perfect balance of sticky, tangy sauce, tender chicken, and fluffy rice—without the hassle of takeout. I promise, it’s the kind of soulful, satisfying meal that’ll make everyone at the table happy.

Top Reasons To Make It

This recipe is a lifesaver for more reasons than I can count, but here are my top three. First off, it’s incredibly forgiving. A little more pineapple? Great. Not a fan of bell peppers? Toss in some broccoli instead. It’s all good. Second, it comes together in about 30 minutes, making it one of my favorite easy weeknight dinners when time is tight. And third, the flavors are just so, so good. It’s that classic combo we all love, but you get to control the ingredients, which means you can keep it healthy and light.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces: The main protein that soaks up all the delicious sauce.
• Salt and black pepper, to taste: For seasoning the chicken perfectly.
• ⅓ cup cornstarch: Creates a light coating for the chicken, helping it get a nice texture.
• 2 tablespoons olive oil: For sautéing the chicken and veggies.
• 1 red bell pepper, chopped: Adds a sweet crunch and vibrant color.
• 1 green bell pepper, chopped: Brings a slightly sharper flavor to balance the sweetness.
• 1 cup pineapple chunks (canned in juice, drained): The key for that fruity sweetness.
• ¾ cup chicken broth: Forms the base of our simple, from-scratch sauce.
• ⅓ cup rice vinegar: Gives the sauce its signature tangy kick.
• ¼ cup ketchup: Adds body and a touch of tomatoey sweetness.
• 3 tablespoons brown sugar: Balances the vinegar’s acidity.
• 2 tablespoons soy sauce (or tamari): Provides a savory, umami depth.
• 2 teaspoons minced garlic: Because a little garlic makes everything better.
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water: The secret to a glossy, thickened sauce.
• Cooked white rice, for serving: The perfect fluffy base for our saucy chicken.

Instructions

1. Pat the chicken pieces dry with a paper towel, then season them generously with salt and pepper. Place the ⅓ cup of cornstarch in a bowl and toss the chicken pieces in it until they are lightly coated.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (you might need to do this in two batches to avoid crowding the pan) and cook for about 5-7 minutes, turning occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. In the same skillet, add the chopped bell peppers. Sauté for 3-4 minutes until they just start to soften but still have a bit of crunch.
4. While the peppers are cooking, whisk together the chicken broth, rice vinegar, ketchup, brown sugar, soy sauce, and minced garlic in a medium bowl.
5. Pour the sauce mixture into the skillet with the peppers. Add the pineapple chunks. Bring the sauce to a simmer.
6. Give the cornstarch-and-water mixture a quick stir and then slowly pour it into the simmering sauce, stirring constantly. The sauce will begin to thicken within a minute or two.
7. Return the cooked chicken to the skillet and stir everything together until the chicken is coated in the glossy sauce and heated through. Serve immediately over a bed of fluffy white rice.

Easy Sweet & Sour Chicken Tips For Success

• Don’t skip drying the chicken before coating it. A dry surface helps the cornstarch stick evenly, which leads to a nicer sear.
• Resist the urge to stir the chicken constantly after you add it to the hot pan. Let it sit for a minute or two to get those golden-brown bits—that’s where the flavor is!
• For a smoother sauce, make sure your cornstarch slurry is completely lump-free before adding it to the skillet.
• If you like a little heat, a teaspoon of sriracha or a pinch of red pepper flakes added to the sauce is a fantastic twist.
• Honestly, my kids love it when I add a handful of steamed broccoli florets right at the end. It’s an easy way to sneak in an extra veggie.
• And my favorite tip? Double the sauce. It’s so good, you’ll want extra for your rice.

Variations & Substitutions

This recipe is a wonderful canvas for your own creativity. If you’re looking for other healthy dinner ideas, you can easily swap the chicken for firm tofu cubes or even chickpeas for a plant-based version—just adjust the cooking time accordingly. Not a fan of bell peppers? Try broccoli, snap peas, or sliced carrots. For a different fruit note, mandarin oranges can stand in for the pineapple. And if you’re watching your sugar, you can reduce the brown sugar by half; the pineapple will still provide plenty of natural sweetness.

Serving Ideas & Pairings

Of course, serving this Easy Sweet & Sour Chicken over a bed of steaming jasmine or brown rice is the classic move. But don’t stop there! It’s also fantastic spooned over quinoa for a protein-packed meal, or even served alongside some simple buttered noodles for a change of pace. A light, crunchy side salad with a ginger-sesame dressing is the perfect way to balance the richness of the dish. And for a real crowd-pleasing dinner, why not start with some simple veggie spring rolls?

Storage & Reheating

Leftovers will keep beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, the stovetop is your best bet for maintaining texture. Gently warm it in a skillet over medium-low heat, adding a tiny splash of water or broth if the sauce has thickened too much. You can also microwave it in a covered microwave-safe dish, stirring halfway through. I don’t recommend freezing this one, as the texture of the peppers can become mushy upon thawing.

Frequently Asked Questions

• Can I make this ahead of time? Absolutely. You can chop the veggies and chicken the night before and store them separately in the fridge. Whisk the sauce ingredients together and keep them in a jar. When you’re ready to cook, it’ll come together in a flash.
• Is this a healthy dinner recipe? I think so! By making it at home, you control the sugar and sodium, and you’re using lean protein and fresh vegetables. It’s a balanced meal that feels indulgent without being overly heavy.
• What’s the best rice to use? I’m partial to jasmine rice for its fragrance, but any long-grain white rice, brown rice, or even cauliflower rice for a low-carb option works wonderfully.
• Can I bake this instead of cooking it on the stove? You can! Toss the coated chicken in a little oil and bake at 400°F for 15-20 minutes until cooked. Meanwhile, make the sauce in a saucepan and combine everything at the end.

I hope this recipe for Easy Sweet & Sour Chicken with Rice becomes a new favorite in your home, proving that a delicious, comforting dinner doesn’t have to be complicated.