Sweet & Sour Chicken
The takeout-container classic, at home.
$18.50 total
Ingredients & Cost Breakdown
| 1.5 lb chicken breast, cubed | $10.11 |
| Cornstarch | $0.34 |
| 1 egg | $0.16 |
| Oil for frying | $0.46 |
| 2 bell peppers | $1.80 |
| Canned pineapple chunks | $0.75 |
| Ketchup | $0.23 |
| Vinegar | $0.11 |
| Sugar | $0.17 |
| Soy sauce | $0.17 |
| 2 cups rice | $0.80 |
| Egg rolls, side | $3.40 |
| Total | $18.50 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1.5 lb chicken breast
- Cornstarch
- 1 egg
- Oil for frying
- 2 bell peppers
- Canned pineapple chunks
- Ketchup
- Vinegar
- Sugar
- Soy sauce
- 2 cups rice
- Egg rolls, side
How to Make It
- Toss chicken cubes in cornstarch and beaten egg.
- Pan-fry in batches until golden and cooked through, 5–6 minutes; set aside.
- Stir-fry bell peppers 3 minutes; whisk ketchup, vinegar, sugar, soy sauce, and pineapple juice for the sauce.
- Add sauce, pineapple, and chicken back to the pan, toss until glossy; serve over rice.
- Serve with egg rolls on the side.
No-Time-For-That Tip: This tastes like the takeout container version because it basically is — ketchup and vinegar do the work.
Swap It: Bake the coated chicken at 400°F for 15 minutes instead of frying to skip the oil.
🍽️ Pairs well with Shrimp Fried Rice
Gear for this recipe
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