Main CourseDinner

Pad Priew Wan (Thai Sweet and Sour Stir-Fry)

Name: Pad Priew Wan (Thai Sweet and Sour Stir-Fry)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 450 g chicken breast cut into 1-inch pieces; 1.5 cup pineapple fresh or canned, cut into chunks; 1 pcs yellow onion cut into wedges; 1 pcs bell pepper any color, cored and cut into 1-inch squares; 0.5 pcs cucumber peeled, deseeded, and sliced; 1 pcs tomato cut into wedges; 3 clove garlic minced; 1 tbsp ginger grated; 2 tbsp vegetable oil; 2 tbsp fish sauce; 2 tbsp rice vinegar; 2 tbsp sugar; 2 tbsp ketchup; 0.25 cup water; 1 tsp cornstarch; 2 cup white rice cooked, for serving (optional)

This classic Thai sweet and sour stir-fry combines tender chicken with crisp vegetables in a vibrant sauce. It's a quick and flavorful meal perfect for a weeknight dinner, offering a balance of sweet, sour, and savory notes.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 688 kcal

Gluten-free

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gchicken breast, cut into 1-inch pieces
1.5 cuppineapple, fresh or canned, cut into chunks
1 pcsyellow onion, cut into wedges
1 pcsbell pepper, any color, cored and cut into 1-inch squares
0.5 pcscucumber, peeled, deseeded, and sliced
1 pcstomato, cut into wedges
3 clovegarlic, minced
1 tbspginger, grated
2 tbspvegetable oil
2 cupwhite rice, cooked, for serving(optional)

sauce

2 tbspfish sauce
2 tbsprice vinegar
2 tbspsugar
2 tbspketchup
0.25 cupwater
1 tspcornstarch

Equipment

wok · large skillet · small bowl · whisk

The method

Step by step

1
In a small bowl, whisk together the fish sauce, rice vinegar, sugar, ketchup, water, and cornstarch to create the sweet and sour sauce. Set aside.
About 2 min
Cook’s note: Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
2
Heat the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
3
Add the chicken breast to the hot wok and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
About 7 min
Cook’s note: Do not overcrowd the wok; cook the chicken in batches if necessary to ensure even browning.
4
Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
5
Add the yellow onion and bell pepper to the wok and stir-fry for 2-3 minutes until they begin to soften.
About 3 min
Cook’s note: Keep the vegetables slightly crisp for better texture.
6
Return the cooked chicken to the wok. Add the pineapple, cucumber, and tomato.
About 1 min
7
Pour the prepared sweet and sour sauce into the wok. Stir everything together and cook for 2-3 minutes, allowing the sauce to thicken and coat all ingredients.
About 3 min
Cook’s note: The sauce will thicken quickly due to the cornstarch.
8
Serve immediately with cooked white rice.

Per serving

Nutrition

71%Score

Calories: 688.2kcal
Protein: 43.9g
Carbs: 99.8g
Fat: 11.8g
Fibre: 3.9g
Sugar: 19.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Pad Priew Wan in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on the stovetop over medium heat until warmed through.