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Sweet and Sour Chicken

YouTuber Matthew Augusta inspires this healthier version of sweet and sour chicken. We made a few changes, like substituting honey for brown sugar and adding red cabbage. We think it's scrumptious and are excited to add it to our Forty Acres Fresh Market recipe catalog.

sweet and sour chicken with colorful bell peppers and pineapple on top of white rice
Steaming Sweet and Sour Chicken



  • 1-2 lbs boneless and skinless chicken thighs (Remove fat and cut into bite-size pieces)

  • ½ Teaspoon cornstarch

  • ½ Teaspoon baking soda

  • ½ Teaspoon garlic, minced

  • 2 Tablespoons onion, minced

  • 1-2 Teaspoons ground cumin

  • 1 Teaspoon coconut aminos


  • 1 Tablespoon cornstarch

  • 3 Tablespoon cold water 

  • 2-3 Tablespoons honey

  • 2 Tablespoon rice wine vinegar 

  • 3 Tablespoon tomato ketchup 

  • 1 Tablespoon coconut aminos 

  • 1/2 teaspoon red chili flakes 


  • 1 red onion, sliced

  • 1 bell pepper (we used a little bit of red, yellow, and green for color)

  • ½c cup pineapple, diced

  • 4 garlic cloves, minced

  • ⅓ small red cabbage, shredded

  • 1 Tablespoon salt

  • 2-3 Tablespoons sesame oil

a glass bowl filled with shredded red cabbage
Shredded red cabbage

Get your ingredients from Forty Acres Fresh Market

Order a Mix It Up Box and request bell peppers, pineapple, cabbage, onion, and garlic

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets

a wooden cutting board with a pile of minced garlic and a white handle chef's knife on top
Enough garlic to satisfy the ancestors

a white bowl filled with chunks of fresh pineapple
Chunks of fresh pineapple


  1. To marinate the chicken, add the oil, cornstarch, baking soda, onion, garlic, and cumin in a bowl and stir until combined. Add your chicken and mix it in with the marinade until thoroughly coated. Cover, and set it in the fridge to marinate while you prep your veggies and sauce.

  2. In a bowl add your red cabbage and 1 Tablespoon of salt. Massage the salt into the cabbage until it releases some liquid. Set the cabbage to the side.

  3. In a separate small bowl or mug add corn starch and cold water and whisk till combined. Set to the side while you make your sauce base.

  4. In a bowl add ketchup, honey, rice wine vinegar, coconuts aminos, and red chili flakes. Whisk until combined and set aside.

  5. In the bowl with the ketchup mixture add your cornstarch mixture, making sure to stir until thoroughly combined. 

  6. In a large frying pan set to medium heat add oil and once hot, add chicken thighs and season with salt and pepper to taste. Cook chicken until brown on all sides and cooked 75% of the way done.

  7. Then the onions are added until they are fragrant and translucent.

  8. Next, add the bell peppers and cabbage and cook for 1-2 minutes.

  9. Add your garlic next and cook for1 minute until the aroma comes out.

  10. Add pineapple chunks and sweet and sour sauce and let reduce until thickened. About 5 more minutes.

  11. Serve on top of rice

a silver wok filled with chicken, colorful bell peppers, onions, garlic, and red cabbage
Getting everything ready to plate

This recipe was inspired by a recipe by Matthew Augusta.


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