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, sesame chicken, chilli chicken and chicken and cashew stir-fry.


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


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


  • 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.

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