Healthy Sweet and Sour Chicken
Prep time
Cook time
Total time
This recipe makes a traditional dish we all know and love just a little less guilty and a whole lotta delicious!
Recipe type: Main
Cuisine: Asian
Serves: 4-6 servings
  • 3-4 boneless skinless Chicken Breasts, pounded to ½-inch thickness and chopped into 1-inch pieces
  • ⅓ cup Cornstarch
  • 2 tablespoons Olive Oil
  • 1 Red Bell Pepper, diced
  • 1 Green Bell Pepper, diced
  • ½ White or Yellow Onion, diced
  • ¾ cup Sugar
  • ½ cup Apple Cider Vinegar (you can substitute white vinegar)
  • 2 tablespoons Soy Sauce (reduced sodium)
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Salt
  • ¼ cup Ketchup
  • 1 tablespoon Cornstarch + 2 tablespoons Cold Water
Preparation Instructions
  1. Begin by prepping the chicken. You’ll trim it, pound it to ½ inch thickness and then cut it into 1-inch pieces.
  2. Add the ½ cup of cornstarch to a large ziplock baggie and then add the diced chicken to the bag. Close the bag and use your hands to toss the chicken with the cornstarch to ensure the chicken is completely coated. Set the baggie aside for a few minutes.
  3. In a small saucepan combine the sauce ingredients including the sugar, apple cider vinegar, soy sauce, garlic powder, onion salt, and ketchup over medium to medium-high heat (everything but the cornstarch). As the sauce heats, whisk together a tablespoon of cornstarch with 2 tablespoons of water. Once the sauce is boiling, add in the cornstarch/water mixture and whisk until the sauce thickens. Then reduce the heat to low and stir occasionally.
  4. In a large nonstick skillet, heat your oil over medium heat. Then carefully transfer the chicken to the hot pan and cook stirring regularly for 5 minutes so that the chicken can start to cook on all sides.
  5. Add the diced onions along with the red and green bell peppers to the chicken and continue to cook, stirring regularly, until the chicken has browned and is cooked all the way through.
  6. Pour the sauce over the chicken and vegetables and toss so all of the ingredients are coated in the sauce.
  7. Serve immediately over cooked rice and enjoy!
Creme de la Crumb Note:
If you don't have onion salt, use garlic salt instead of garlic powder, and use onion powder instead of garlic salt.
Recipe by Can Cook, Will Travel at