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Photo of Simple sweet and sour chicken by WW

Simple sweet and sour chicken

Total Time
40 min
25 min
15 min
Try this traditional Chinese favourite with a slight chilli flavour. We've mastered the sweet and sour flavours without the added sugar and fat.


Tomato sauce

½ cup(s), (125ml)

Caster sugar

2 tbs

Reduced salt soy sauce

2 tbs


2 tbs, white wine


2 tsp

Canned pineapple in natural juice, drained

220 g, (½ cup)

Olive oil

1 tbs

Skinless chicken breast

400 g, (450g fat trimmed), cut into 2.5cm pieces

Fresh red chilli

1 whole, deseeded, thinly sliced

Fresh ginger

15 g, (3cm piece), peeled, cut into matchsticks


2 clove(s), crushed

Red onion

1 small, cut into thin wedges

Red capsicum

1 small, cut into 2.5cm pieces

Green capsicum

1 small, cut into 2.5cm pieces

Sugar snap peas

150 g, trimmed

Cooked white rice

2 cup(s), (340g)

Green shallot(s)

2 tbs, trimmed


  1. Combine tomato sauce, sugar, soy sauce, vinegar, cornflour, pineapple and retained juice in a small bowl. Set aside.
  2. Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, chilli, garlic and ginger for 5 minutes or until chicken is browned and almost cooked through. Transfer to a bowl.
  3. Heat remaining oil in wok over high heat. Stir-fry onion and capsicum for 5 minutes or until softened.
  4. Return chicken mixture to wok with sauce mixture and sugar snap peas. Stir-fry for 2–3 minutes or until chicken is cooked through and vegetables are tender. Serve chicken with rice and shallots.