Stir fry at home is easy, cheap, and the perfect weeknight meal. This Sweet and Sour Chicken Stir Fry will not disappoint in flavors!
We are no strangers to Asian cuisine. It’s one of our favorites. The only thing that ever stumped us was when Kelsie was diagnosed with a soy allergy.
I literally had no idea how to over come that. I mean at the time I figured out how to cook egg free in desserts (thankfully she can handle eggs now), but soy?
How can you get around that when every recipe calls for soy or an ingredient that is made with soy?
It’s simple to make, if you have a soy allergy, and seriously is the perfect alternative. You can hardly tell the difference.
I even perfected a sweet and sour sauce, because of course the one in the store contains either soy or corn syrup. I honestly can’t remember, because I’ve been making this one for so long now.
Now, if you don’t have any allergies, good for you! You don’t have to make soy free soy sauce or sweet and sour sauce, and you can go straight to the store!
If you have allergies, then those recipes will provide you with a happy Asian food experience!
We eat Asian food in our house at least once every two weeks. It’s so easy not to have often, and it’s fast. I think that’s probably one of the reasons I enjoy it so much.
If you aren’t fast with your knife yet, skip prepping veggies, and buy the pre-diced stuff. I can chop up bell peppers and onions in lighting speed because I’ve been doing it so long.
However, there is no one gonna know, unless they went grocery shopping with you, if you buy the pre-diced stuff. I would totally buy it, if I weren’t as quick as I was.
If I were to have Zack make this meal for us, I would totally buy the prepped stuff, because poor guy, he would be there all night dicing. So, no shame in short cuts!
This dish is loaded with all the yummy flavors that will make your mouth sing! Plus it’s loaded with veggies. Your kids don’t eat veggies? They may eat this because the sauce is so good. Try it!
Remember how I was talking about short cuts above? Well, I totally bought rice that is precooked. You know the kind in the pouches that you pop in the microwave! I totally buy that stuff from time to time to cut down on cook time. Sometimes I don’t have the time to cook rice. #truth
Sweet and Sour Chicken Stir Fry ingredients:
- chicken breast
- sugar snap peas
- broccoli florets
- diced carrots
- bell pepper
- sweet and sour sauce
- sesame oil
- rice wine vinegar
- ground ginger
- cayenne pepper
- olive oil
Shortcuts to make Sweet and Sour Chicken Stir Fry fast:
When I’m short on time, these are the things that I do to help get dinner on the table quicker:
Use pre-diced vegetables. You can usually buy pre-diced onions and carrots. You could also use matchstick carrots.
In the produce section you’ll find a ton of useful vegetables that are ready to go! Broccoli florets and sugar snap peas are usually among them.
I serve this on top of rice, and you can also save time by buying microwavable rice pouches. They work in a pinch.
A few of our Asian favorites:
- 1 pound chicken breast, cut into small cubes
- 1 cup sugar snap peas
- 1 cup broccoli florets
- 1/2 cup diced carrots
- 2 small bell pepper, diced which ever ones your family likes
- 1/2 cup sweet and sour sauce allergies? see links above
- 2 tablespoons honey
- juice from fresh squeezed lemon
- 1 tablespoon sesame oil
- 1 tablespoons rice wine vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons olive oil
- In a small bowl mix together, sweet and sour sauce, honey, lemon juice, sesame oil, rice wine vinegar, ginger, salt, pepper, and cayenne. Set aside.
- Heat a large pan over medium to high heat. Add the olive oil, and the chicken. Sprinkle with salt and pepper once in the pan. (no measurements here, just a sprinkle across the top will do)
- Cook the chicken until golden brown on the outside, and the center is cooked through. Small pieces of chicken literally takes less than 10 minutes to cook.
- Pour in the sauce once the chicken is cooked, and stir. Toss in the vegetables, and cook for 3 to 5 minutes. Stirring occasionally.
- Serve immediately on top of rice.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 77mgSodium: 436mgCarbohydrates: 35gFiber: 4gSugar: 22gProtein: 31g