Ground Sweet and Sour Chicken is a quick healthy version of popular Chinese takeout. Chicken stir fry in the same great sauce with less calories and work!
GROUND SWEET AND SOUR CHICKEN
The only thing better than making classic Chinese Food Recipes at home is making them with a healthy twist. You get all the delicious flavors in a lightened up version, just like our wildly popular Ground Orange Chicken. We’ve got more lighter versions of your family’s favorite take out dishes coming to the site, including this new Ground Sweet and Sour Chicken recipe.
This Ground Sweet and Sour Chicken recipe is kid-friendly dish with little heat and just the right amount of tang. It’s made with common pantry items and no special ingredients to buy. Made with ingredients you already have on hand, this is an easy go-to recipe for busy weeknights or whenever you need dinner fast.
Sweet and sour sauce is hands down one of the best sauces on earth. It’s tangy, it’s sweet, it goes on everything from meat to veggies to fried wontons. This sauce for Ground Sweet and Sour Chicken has no food coloring and less preservatives than traditional versions but it is just as delicious. Double the sauce recipe, removing half before adding the chicken back to the pan, to use for later recipes.
Ground Sweet and Sour Chicken makes great meal prep, leftovers, and party food. There is no frying or cornstarch coating so you don’t have to worry about soggy breading when you reheat it. If you are doubling the recipe, cook the chicken in two batches so it gets that crispy crust.
Serve Ground Sweet and Sour Chicken with sides that soak up the delicious sauce like Steamed Rice and Chow Mein. Complete your dinner with a healthy veggie side like Steamed Super Greens (a Panda Express copycat) or Roasted Broccoli. Don’t forget sweet and sour sauce’s best friend, Spring Rolls!
GROUND CHINESE FOOD RECIPES:
VARIATIONS ON GROUND SWEET AND SOUR CHICKEN
- Veggies: Add your favorite stir fry veggies like broccoli, carrots, green onions, or snap peas. You can also use frozen veggies to save time chopping.
- Onions and Peppers: If you don’t like onions or bell peppers, don’t skip them, their flavor is needed to balance out the sweetness. Cook them longer to soften their taste while still balancing out the sauce.
- Meat: Try this recipe with ground pork or ground turkey! You could also use chopped chicken tenderloins, shrimp, or baked tofu.
- Less Sugar: To reduce the refined sugar in recipe, swap out the granulated sugar with pure pomegranate juice. Use 1/3 cup apple cider vinegar so it’s not too tart.
- Meatballs: Instead of Cocktail Meatballs, serve Sweet and Sour Chicken Meatballs with the instructions below. It’s an easy, delicious healthy appetizer that everyone will love!
Sweet and Sour Chicken Meatballs
- Preheat oven to 500 degrees F. Spray a 9×13 baking dish with nonstick spray.
- Combine the ground chicken with 1/4 cup each breadcrumbs and milk, 1 teaspoon garlic powder, 2/3 cup minced onion, 1 egg, and salt and pepper.
- Once mixture is well combined, form into 1 inch balls and place in baking dish.
- Bake meatballs for 12-15 minutes until cooked through.
- Meanwhile sauté onions and peppers in 1 tablespoon oil until crisp tender.
- Prepare the sauce as usual and add to pepper onion mixture per recipe card.
- Once meatballs are done, toss in sauce and cook 1-2 minutes.
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HOW TO STORE GROUND SWEET AND SOUR CHICKEN
- Serve: Ground Sweet and Sour Chicken can be at room temperature for up to 2 hours before it needs to be stored.
- Store: Store Ground Sweet and Sour Chicken in an airtight container and refrigerator for up to 4 days.
- Freeze: Place cooled Ground Sweet and Sour Chicken in a sealed container, or freezer safe bag, and freeze up to 3 months. Thaw chicken overnight in the refrigerator before reheating in a skillet.
Ground Sweet and Sour Chicken
- Yield: 6 servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Course: Dinner
- Cuisine: American, Chinese Food
- Author: Sabrina Snyder
- 1 1/2 pounds ground chicken
- 1 tablespoon vegetable oil
- 1/2 yellow onion , cut into 1/2 inch pieces
- 1/2 green bell pepper , cut into 1/2 inch pieces
- 1/2 red bell pepper , cut into 1/2 inch pieces
- 1 cup pineapple , diced
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 4 teaspoons reduced sodium soy sauce
- 2 cloves garlic , minced
Note: click on times in the instructions to start a kitchen timer while cooking.
- To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl. Set aside.
- To a large pan over medium heat, add 1 tablespoon oil and ground chicken.
Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional 2-3 minutes.
- Remove the chicken from the pan, leaving oil, or add 1 tablespoon oil if draining chicken.
Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender.
Add the sauce to the pan and stir to coat everything, cooking for 30 seconds to warm the garlic.
Return chicken to the pan and toss to coat, cooking 1-2 more minutes until the sauce has thickened.
Yield: 6 servings, Amount per serving: 326 calories, Calories: 326g, Carbohydrates: 36g, Protein: 21g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 98mg, Sodium: 305mg, Potassium: 748mg, Fiber: 1g, Sugar: 32g, Vitamin A: 432g, Vitamin C: 35g, Calcium: 24g, Iron: 1g
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