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



  • 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 here...

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Nutritional Information

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