Healthier Sweet and Sour Chicken Recipe

Sweet and Sour Chicken has always been one of my family’s favourite take away dishes, but I personally was less enthusiastic because I found the flavour was often way too intense. I was also worried about the nearly fluorescent colour of many of the prepared sweet and sour sauces and the long, unpronounceable ingredients list on the jars. So I decided to do some research and develop a recipe of my own. I’ve been making my Healthier Sweet and Sour Chicken recipe ever since.

What’s Different About My Healthier Sweet and Sour Chicken Recipe?

This version of Sweet and Sour Chicken has all the flavour and spice of the original. What it doesn’t have is the day-glo colour and the artificial taste. Although I wouldn’t classify anything with half a cup of jam in it as ‘healthy’, with less sugar than is in many of the prepared sauces you will find in the supermarket and some restaurants, it’s definitely ‘healthier’.

Research has shown that the food served in most restaurants, particularly take out venues, is often a long way from the food actually eaten in homes in the country of its origin. So a few years ago, I did a bit of research into the actual flavours in traditional sweet and sour dishes and developed a milder but still incredibly flavourful version that is much better for you than store bought. While it’s definitely a westernised version of the dish, it still tastes authentic.

Baked Instead of Stir Fried

It may seem strange to bake the chicken instead of stir frying it but I honestly think it keeps the chicken more moist. It’s just so easy to overcook thin strips of poultry and I can’t stand over-cooked chicken. Also the whole breasts of chicken take up the flavour of the seasoned flour coating more thoroughly. This leads to a better tasting dish. The veggies are still stir fried for lots of fresh flavour and crispness.

Easy to source, flavourful spices

Most of the ingredients in my Sweet and Sour Chicken recipe are things you probably have on hand already.

Never used root ginger before? You can peel root ginger immediately after you buy it and pop it in the freezer, and then use it straight from frozen. You can use about half a teaspoon of the dried ginger you use in baking as a substitute but I think it is worth buying fresh ginger for the wonderful flavour it gives.

Sweet and Sour Chicken is Quick and Easy

My Healthier Sweet and Sour Chicken only takes thirty to forty minutes to pull together and the flavour is worth it. Special enough to serve to company but equally great for an easy family dinner, once you taste My Sweet and Sour Chicken, I doubt you’ll ever buy a jar of ready-made sweet and sour sauce again!

Tips for Making Sweet and Sour Chicken

Baking the chicken gives it a moist texture and a lovely rich flavour. Just be sure to pop it into the stir fry at the very last minute so your healthier sweet and sour chicken doesn’t over cook.

It’s easy to keep root ginger on hand. Peel it immediately after purchase and pop it in the freezer. You can then grate it into the stir fry straight from frozen. However if you don’t have root ginger on hand you can always use half a teaspoon of dried ginger.

This recipe may take a bit more effort than your average stir fry but it’s still very straight forward. Preparation only takes about thirty minutes if you get everything ready before you start cooking.

Healthier Sweet and Sour Chicken – Printable Recipe