Sweet and Sour Chicken Stir Fry

Sweet and Sour Chicken Stir Fry

4 servings
Preparation 20 min
Cooking 15 min

380 calories per serving 


1/3 cup white vinegar   85 mL
1/3 cup sugar   70 g
1/3 cup water   85 mL
4 tsp soy sauce, low-sodium   20 mL
4 tsp oyster sauce   26 g
3/4 dried chili peppers, minced   0.4 g
1/2 tsp sesame seed oil   2.5 mL
4 tsp cornstarch   10 g
1/4 cup canola oil   65 mL
2 chicken breasts, boneless, skinless, cut into 2 cm cubes   600 g
1/2 yellow or red sweet peppers, cut into 1 cm-wide strips   100 g
1/2 green peppers, cut into 1 cm-wide strips   80 g
1/4 onions, cut into 1 cm-thick wedges   50 g
1 green onions/scallions, thinly sliced   15 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    


  1. In a small saucepan, bring to a boil the vinegar, sugar, soy sauce, oyster sauce, sesame oil, chili pepper, and all the water but 2 tablespoons. In a small bowl, mix the cornstarch with the remaining water. Pour the cornstarch mixture into the saucepan, mix well and let simmer for 1 min. Remove from the heat and set aside.
  2. Heat half of the canola oil in a large nonstick pan over medium-high heat. Sauté the chicken pieces in batches, so as not to overcrowd the pan. Cook until the chicken has lost its pink colour, about 5-7 min. Transfer the chicken to a bowl and set aside.
  3. Pour the remaining oil in the pan, then add the onion and peppers. Cook over medium-high heat, tossing often, until they begin to brown and soften, about 5 min. Add the chicken and reserved sauce to the pan. Mix well and sauté until well cooked. Adjust the seasoning, garnish with green onions then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)


% DV*

* DV = Daily Value




16 g

24 %

Saturated 1.5 g
+ Trans 0.2 g

10 %


90 mg


430 mg

18 %


25 g

8 %


1 g

3 %


19 g


34 g

Vitamin A

6 %

Vitamin C

50 %


2 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Low :
Saturated Fat
Source of :
Iron, Omega-3, Omega-6, Vitamin A, Vitamin B1, Vitamin B2, Zinc
Good source of :
Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin E
Excellent source of :
Niacin, Vitamin B6, Vitamin C, Vitamin K
Diet-related health claims :

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | Halal | Heart-healthy | Low Saturated Fat | Source of Omega-3 | Sauté/Stir Fry | Chinese

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