Quick and easy one pot sweet and sour chicken made on the stovetop in about 30 minutes. This homemade version uses simple ingredients and delivers crispy breaded chicken with colorful vegetables like bell peppers, onions, carrots, and edamame, all coated in a balanced sweet, sour, and slightly spicy Asian-style sauce. It’s a satisfying weeknight dinner that can rival your favorite takeout.
This recipe differs from pineapple- or orange-forward versions because the sweetness comes from sugar and ketchup while the tang comes from a mix of vinegars and soy sauce. The result is a bright, well-rounded sauce without relying on fresh fruit.
Key ingredients
- Chicken – Frozen breaded chicken chunks save time and avoid the mess of frying or baking; you can also use homemade breaded or plain seared chicken.
- Sugar – Granulated sugar works well; try a mix of granulated and brown for extra depth.
- Soy sauce – Use low-sodium to control saltiness.
- Vinegar – A combination of apple cider and distilled vinegar gives the best tangy profile.
- Veggie mix – Bell peppers, onions, carrots, and edamame add color and texture.
- Fresh aromatics – Minced garlic and grated ginger are the flavor base.
- Ketchup – Adds sweet-tangy depth to the sauce.
- Sriracha – For a touch of heat; adjust to taste.
- Broth – Low-sodium chicken or vegetable broth helps thin and balance the sauce.
- Spices – Keep it simple: salt, pepper, garlic powder, and onion powder.
- Oil – Neutral oil (canola or corn) with a bit of sesame oil for aroma.
Variations
- Unbreaded chicken – Use 1.5 pounds of chicken breast or thighs, cut into chunks and sear until golden before adding the sauce.
- Tropical twist – Add 1 cup canned pineapple chunks (drained) for a classic sweet-sour note.
- Vegetarian – Substitute crispy tofu, mushrooms, or roasted cauliflower for the chicken.
- Extra heat – Double the sriracha and add red chili flakes for a spicier version.
- More veggies – Try broccoli, snap peas, baby corn, bok choy, zucchini, cabbage, bamboo shoots, or water chestnuts.
- Convenience – Use a frozen Asian vegetable blend to save prep time.
- Vinegar swap – Rice wine vinegar is milder than apple cider vinegar; use a combination if preferred.
- Hint of orange – Stir in orange zest or a splash of orange juice for a citrus note.
How to make easy one pot sweet and sour chicken?
1. Prepare the sauce – Combine oil, sugar, apple cider vinegar, distilled vinegar, soy sauce, broth, ketchup, sriracha, garlic powder, onion powder, salt, and pepper in a large nonstick pot. Bring to a simmer and stir until the sugar dissolves.
2. Sauté aromatics and vegetables – In the same pan, heat a bit more oil and sauté garlic and ginger until fragrant, then add peppers, onions, carrots, and edamame. Cook until the veggies are partially softened but still vibrant.
3. Add chicken – Mix in the prepared breaded chicken chunks (cook according to package directions first).
4. Finish and serve – Pour the thickened sauce over the chicken and vegetables, toss gently to coat, garnish with sliced green onions, and serve over steamed jasmine rice or fried rice.
What to serve with this Asian-style chicken
- Steamed jasmine rice is the classic pairing; fried rice or garlic rice are great alternatives.
- Egg noodles, ramen, or even spaghetti work well tossed with the saucy chicken.
- For a lighter meal, serve with a crisp salad like cucumber salad or an Asian-style slaw.
- Condiments such as pickled vegetables complement the dish nicely.
Tips and techniques
- Use a nonstick pan – High-sugar sauces can burn or stick easily; nonstick cookware helps prevent that.
- Dissolve cornstarch first – Make a slurry with water before adding to hot liquid to avoid lumps.
- Keep stirring while adding slurry – This ensures a smooth, glossy sauce.
- Control vegetable texture – Sauté briefly (2–3 minutes) for very crisp vegetables; cook longer for softer veggies.
- Choose low-sodium products – Especially for soy sauce and broth to prevent over-salting.
Recipe FAQs
Yes. Use canned pineapple and drain the juice before adding so the sauce doesn’t become too thin.
Yes. Use unbreaded chicken breast or thighs, sear them in the pot with oil until golden, and then toss with the sauce and vegetables.
If too thick, thin with a splash of broth or water. If too thin, simmer uncovered to reduce, or add a little more cornstarch slurry to thicken.
Storage
- Refrigerate – Store leftovers in an airtight container for up to 3 days. Breaded chicken will soften and sauce may thicken.
- Freeze – Not recommended; breading and vegetables typically become soggy when thawed.
- Make ahead – The sauce can be made and refrigerated for up to 5 days; assemble and heat before serving.
- Reheat – For best texture, reheat in an air fryer or oven at 350°F until warmed through. Microwaving is faster but softens the breading.
More one pot Asian recipes
- Easy Thai Green Curry (One Pot)
- One Pot Asian Meatballs (Korean)
- Szechuan Chicken (One Pot)
- Instant Pot Mongolian Beef
- Instant Pot Ginger Beef
- Thai Chicken Salad (One Pot)
Recipe
One Pot Chinese Sweet and Sour Chicken
Abeer Rizvi
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Ingredients
- 2 tablespoon Oil Use a mix of sesame oil and a neutral oil like canola or corn
- 1 tablespoon Garlic Finely minced
- 1 teaspoon Ginger Freshly grated
- 1 cup Peppers Cut into 1-inch chunks; mix colors for visual appeal
- 1 cup Onion Cut into 1-inch chunks
- ½ cup Carrots Cut into thin matchsticks
- ½ cup Frozen shelled edamame
- 1 bag Frozen breaded chicken chunks About 24 oz; prepare according to package instructions
Sauce
- 1 tablespoon Sesame oil
- ½ cup Granulated sugar Or half granulated, half brown sugar
- ¼ cup Apple cider vinegar
- 1 tablespoon Distilled vinegar
- ¼ cup Soy sauce Low sodium
- ¼ cup Broth Low sodium, chicken or vegetable
- 3 tablespoon Ketchup
- 1 tablespoon Sriracha sauce Adjust to your spice preference
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Salt To taste
- Pepper To taste
- 1 tablespoon Cornstarch Dissolved in 2 tablespoons water
Instructions
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1. In a large nonstick pot, combine 2 tablespoons oil, ½ cup sugar, ¼ cup apple cider vinegar, 1 tablespoon distilled vinegar, ¼ cup low-sodium soy sauce, ¼ cup low-sodium broth, 3 tablespoons ketchup, 1 tablespoon sriracha, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. Stir to combine.
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2. Cook uncovered over medium heat until the mixture bubbles and the sugar dissolves.
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3. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then add it slowly while stirring constantly to avoid lumps.
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4. Cook until the sauce thickens and becomes smooth, then remove it from the pan and set aside.
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5. In the same pan, add a little more oil, then sauté 1 tablespoon minced garlic and 1 teaspoon grated ginger until fragrant.
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6. Add peppers, onions, carrots, and edamame and cook until the vegetables are partially softened.
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7. Stir in cooked breaded chicken chunks (use as much of the bag as you like).
Notes
- If you prefer extra sauce, double the sauce ingredients.
- Rice vinegar can replace apple cider vinegar but will be milder.
- Adjust sugar and vinegar to taste for sweeter or tangier sauce.
- Use low-sodium ingredients to avoid an overly salty dish.
- The sauce can be made ahead and stored in a sealed jar in the fridge for up to 5 days.
- Frozen breaded chicken keeps this recipe quick, but homemade breaded chicken or fried chicken bites can be used instead.
- Garnish options include toasted sesame seeds, chopped toasted almonds, red chili flakes, and sliced green onions.
- Leftovers keep up to 3 days refrigerated; reheating in an air fryer or oven helps regain some crispiness.
Nutrition
Carbohydrates: 28 g
Protein: 3 g
Fat: 8 g
An automated tool calculated the nutrition information and may not be exact.
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