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A white pot filled with a stir-fry of ground meat, red bell peppers, pineapple chunks, and green onions, with a spoon inside.

Ground Chicken Stir Fry (Sweet and Sour)

Print Recipe
One-pan ground chicken stir fry with bell peppers and a sticky takeout-style sweet and sour sauce. Ready in under 30 minutes.
Course dinner, Lunch, Main Course
Cuisine American, Asian, Chinese
Diet Gluten Free, Low Fat, Low Lactose
Keyword chicken skillet, one pan, quick, stir-fry, sweet and sour, sweet and sour ground chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 333
Author Robyn Conley Downs

Equipment

Ingredients

For the Sauce

  • 4 tablespoons tomato paste
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 4 tablespoons low-sodium tamari (or soy sauce)
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder, divided

For the Sweet & Sour Chicken

  • 5 green onions
  • 2 tablespoons olive oil, divided
  • 1 pound 96% lean ground chicken
  • ¼ teaspoon kosher salt
  • 2 red bell peppers, chopped into 2-inch pieces
  • 1 cup chopped pineapple (fresh or canned chunks, drained)

Instructions

  • Make the Sauce: In a small bowl, whisk together the tomato paste, vinegar, tamari or soy sauce, honey, brown sugar, and ½ teaspoon of the garlic powder. Set aside.
  • Chop the Green Onion: Trim the root ends, then slice the green onions into small (½-inch) pieces. Separate the white and light green parts from the dark green tops. Set aside.
  • Cook the Chicken: Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the ground chicken, salt, and remaining ½ teaspoon of garlic powder. Cook, breaking it up with a wooden spoon, until fully browned and cooked through, about 6–8 minutes. Remove to a plate and set aside.
  • Cook the Veggies: To the same pan over medium heat (no need to wash it first), add 1 tablespoon of olive oil. Stir in the bell peppers and white parts of the green onion. Cook for another 3–4 minutes until the veggies are slightly softened but still bright.
  • Simmer: Add the cooked chicken back to the pan along with the sauce and the pineapple. Turn the heat to low and simmer to allow the sauce to thicken slightly and absorb into the chicken, about 1-2 minutes. Turn the heat off, add the green parts of the green onion, stir, and serve.

Notes

  • Optional Serving Suggestions: Steamed white rice, sriracha or chili crisp (highly recommended!).
  • Pineapple: When I tested this, I personally preferred fresh pineapple, which gave the best texture and flavor, but canned totally works if that’s what you’ve got and is a time and money saver. Just drain it well. My daughter did not care for the pineapple at all, so feel free to leave it out if it’s not your jam.
  • Gluten-Free: Be sure to use gluten-free tamari to keep this recipe gf.

Nutrition

Serving: 1 (of 4) | Calories: 333kcal | Carbohydrates: 26g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 723mg | Potassium: 1067mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2286IU | Vitamin C: 88mg | Calcium: 46mg | Iron: 2mg
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