What is Pad Priew Wan?

Pad Priew Wan in Thai means "stir-fry sour and sweet" (Pad = stir-fry, Priew = sour, Wan = sweet.) The term is referred to the stir-frying technique with sweet and sour flavors added to the dish.

Can I use canned pineapple for this recipe?

Yes, you can. Though it won't taste as fresh, you can use pineapple from a can in a pinch. Rinse the liquid well and pat dry with a paper towel before using it to absorb some of the liquid before cooking.

Can I make this sweet and sour chicken recipe spicy?

Yes! You absolutely can jazz up the flavor with more heat! Use fresh Thai green or red pepper, jalapenos, dried chili flakes, or ground white pepper.

Can I make this Thai sweet and sour sauce recipe ahead of time?

Absolutely. The sauce keeps well in the refrigerator for up to 3-4 days. Make a double batch of this sweet and sour sauce recipe ahead of time and use it for several meals.

Thai sweet and sour chicken with pineapple (Pad Preow Wan)

Name: Easy Thai sweet and sour chicken with pineapple (Pad Preow Wan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 1/2 tablespoon oil. Avocado, vegetable, or canola.; 1 tablespoon garlic, minced; 1 pound chicken breast, sliced thin.; 1/2 cup sweet onion, sliced into 1.5-inch pieces.; 1/2 cup cucumbers, sliced into half pieces at about 1-inch pieces; 1/2 cup Roma tomato sliced into 1.5-inch pieces.; 1/3 cup carrot sliced into 1.5-inch pieces. Carrot chips are perfect for this.; 1 1/2 cup pineapple, sliced into bite-size pieces.; 2 stalks of green onions, sliced into 1-inch pieces; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1/2 tablespoon fish sauce; 3 tablespoons sugar; 1 tablespoon rice vinegar

Description

This super easy Thai sweet and sour chicken with pineapple is full of flavors and textures. The tangy and sweet flavor mixed with fresh pineapple and vegetables makes this dish a delectable lunch or dinner. It's healthy and delicious!

Ingredients

Scale

2 1/2 tablespoon oil. Avocado, vegetable, or canola.
1 tablespoon garlic, minced
1 pound chicken breast, sliced thin.
1/2 cup sweet onion, sliced into 1.5-inch pieces.
1/2 cup cucumbers, sliced into half pieces at about 1-inch pieces
1/2 cup Roma tomato sliced into 1.5-inch pieces.
1/3 cup carrot sliced into 1.5-inch pieces. Carrot chips are perfect for this.
1 1/2 cup pineapple, sliced into bite-size pieces.
2 stalks of green onions, sliced into 1-inch pieces
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 tablespoon fish sauce
3 tablespoons sugar
1 tablespoon rice vinegar

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Instructions

Cut and prep the pineapple. Add the sliced pineapple chunks to a medium bowl, and set aside. Save what you don't use in an airtight container for the next meal.
Make the sauce in a small bowl by combining oyster sauce, soy sauce, fish sauce, sugar, and vinegar, and set aside.
In a wok, large skillet on medium-high heat, heat oil until hot, add garlic and stir until fragrant and lightly golden brown. About 15-30 seconds only.
Add the chicken and cooed until the meat is lightly browned, about 3-5 minutes. Stirring a few times. Lower temperature to medium heat if the chicken starts to cook too soon. Each stove is different. Gage yours and adjust as needed.
Add the veggies, carrot, onion, tomato, and cucumber. Let cook for 2-3 minutes until the vegetables are lightly tender.
Add sauce and stir well. Let it cook for another minute to allow the sauce to season the meat and vegetables.
Add the pineapple and green onion last. Cook for another 2 minutes. Adjust the flavors as needed here with more soy sauce, a pinch of salt, vinegar, and a light touch of sugar or lime juice. Turn the heat off and serve with white rice. Jasmine rice is my preference, but brown or basmati will work too.

Notes

For extra tenderness of the chicken, tenderize it by adding 1 teaspoon of baking soda and 1 tablespoon of water to the chicken pieces. Let sit for 10-15 minutes before cooking. It will add a velvety and tender texture to your chicken.
You will have extra fresh pineapple for this recipe. Make the sauce ahead of time for the next 2-3 meals. It will save you some time for the next batch of your sweet and sour stir fry.
Try a different meat for the next time! Try making sweet and sour pork, beef, shrimp, or tofu. Why not if you have extra ingredients already, right?
If using canned pineapple, drain the pineapple juice from the can and
Using a large frying pan helps with the ease of cooking.

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Prep Time: 15
Cook Time: 15
Category: Chicken recipes, stir fries
Method: stir fry
Cuisine: Thai

Keywords: sweet and sour pineapple stir fry, Pad Priew Wan, Pineapple stir fry chicken, chicken pineapple stir fried, thai sweet and sour pineapple