Pad Priew Wan (Thai Sweet and Sour Stir-Fry)
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
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gchicken breast, cut into 1-inch (2.5 cm) 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 (2.5 cm) 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
- 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
Store leftover Pad Priew Wan in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop over medium heat until warmed through.
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