Sweet and Sour Chicken Stir Fry

13 Reviews
92% would make this recipe again

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Preparation : 20 min Cooking : 15 min
380 calories/serving


1/3 cup white vinegar 85 mL
1/3 cup sugar 70 g
1/3 cup water 85 mL
4 tsp soy sauce 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
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]


  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

per 1 serving (240 g)


% Daily Value




16 g

24 %

Saturated 1.7 g
+ Trans 0.2 g

10 %


90 mg


430 mg

18 %


25 g

8 %


1 g

3 %


19 g

Net Carbs

24 g


34 g

Vitamin A

6 %

Vitamin C

53 %


2 %


11 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 4
Fats 2
Other Foods 1

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13 Reviews (13 with rating only) 92% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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