Healthy Sweet and Sour Chicken Recipe

Healthier sweet and sour chicken

  • serves 2
  • Easy

This takeaway classic might usually be deep-fried and packed with sugar, but our lighter take on a Friday-night favourite is just as (dare we say, more) satisfying, and ready in less than half an hour


Make this healthy sweet and sour chicken recipe, then check out our healthy chicken curry, healthy chicken kebabs, healthy pizza and more healthy takeaway recipes.

For more easy stir-fries, try our ginger chicken stir fry, chilli chicken, chicken and cashew stir-fry and plenty more.



  • vegetable oil 2 tsp
  • chicken breasts 2, cut into bite-sized pieces
  • green pepper 1, diced
  • red pepper 1, diced
  • spring onions 2, cut into 3cm pieces
  • garlic 2 cloves, finely chopped
  • ginger a thumb-sized piece, finely chopped
  • tinned pineapple chunks 100g
  • basmati rice to serve


  • cornflour 1 tbsp
  • soft light brown sugar ½ tbsp
  • pineapple juice 2 tbsp from the tin
  • dark soy sauce 1 tbsp
  • rice vinegar 1½ tbsp
  • tomato ketchup 1 tbsp


  • Step 1

    Heat the vegetable oil in a wok over a high heat and cook the chicken for 5 minutes until caramelised, then scoop out onto a plate. Stir-fry the peppers and spring onions for 5 minutes until charred. Add the garlic and ginger, and cook for 1 minute.

  • Step 2

    Put the cornflour and sugar into a small bowl, stir in the pineapple juice, soy and vinegar until smooth, then add the ketchup and 100ml of water. Pour into the pan,  add the chicken and cook for 5-10 minutes or until the sauce has thickened and the chicken is cooked through. Stir through the pineapple chunks for the final 2 minutes of cooking to warm through.

  • Step 3

    Serve with basmati rice.

Check out our best healthy chicken recipes

Baked Lemon Chicken Recipe

Nutritional Information

  • Kcals 534
  • Fat 9.7g
  • Saturates 0.9g
  • Carbs 69.9g
  • Sugars 24g
  • Fibre 5.7g
  • Protein 39g
  • Salt 1.4g