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Sweet & Sour Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 306 kcal
Author Lottie Lifts


  • 425 g can pineapple chunks in natural juice
  • 2 Tbsp cornflour
  • 2 Tbsp soy sauce (reduced salt)
  • 2 Tbsp white wine vinegar
  • 2 Tbsp Sukrin Gold (sub. granulated sweetener / coconut sugar / brown sugar)
  • 2 Tbsp reduced sugar & salt ketchup
  • 1/2 tsp dried chilli flakes, or to taste
  • 400 g chicken breast, diced
  • 1 onion, cut into wedges
  • 1 peppers, diced
  • 2 cloves garlic, minced
  • 25 g ginger, minced
  • 150 ml chicken stock
  • black pepper
  • sesame seeds, optional garnish


  1. For the sauce, drain the pineapple juice into a large bowl, reserving the fruit for later. Add your cornflour to the juice and stir until smooth. Next, add the soy sauce, vinegar, Sukrin, ketchup and chilli flakes and mix well. Set aside.

  2. Heat a large pan / wok on medium - high heat. Oil your pan with your chosen cooking spray and throw in the onion and peppers. Cook for 2-3 minutes before adding the chicken.

  3. Stir-fry for another 1-2 minutes, until the chicken is just coloured on both sides.

  4. Add the garlic, ginger and pineapple and cook for another minute.

  5. Give the sauce a quick stir before pouring into the pan with the chicken and vegetables. Add your stock, reduce the heat to medium-low, and simmer for around 10-15 minutes until the sauce is thickened and glossy.

  6. Season with black pepper and garnish with sesame seeds to serve.

Recipe Notes

Nutritional Information per serving:
Calories: 306 / Carbohydrate: 38g / Protein: 34g / Fat: 2g