Sweet and Sour Leftover Chicken

Sweet and Sour Leftover Chicken

Course: Mains
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4 people
Author: Anna Bloomfield
My Sweet and Sour Leftover Chicken is gluten free and so quick and easy to prepare. You can have it on the table in the time it takes the rice to cook. You will never need to buy a jar of sweet and sour sauce again!
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  • 3 peppers (deseeded and diced)
  • 1 tablespoon cooking oil
  • 1 clove garlic (crushed)
  • 400 g leftover chicken (diced)
  • 200 ml pineapple juice
  • Juice ½ lime
  • 3 tablespoons tomato ketchup*
  • 2 tablespoons soy sauce*
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon corn flour


  • Place the oil and peppers into a wide pan and cook over a medium heat for 5 minutes. 
  • Stir in the garlic and cook for a further 30 seconds. 
  • Add the chicken and 100ml of the pineapple juice and stir together. 
  • Simmer gently, lid on for 5-10 minutes until the chicken is piping hot.
  • Whisk the remaining ingredients together, pour the sauce over the chicken and bring to a gentle simmer. Cook for a final two minutes, stirring gently.


Check the ingredients on these bottles carefully to ensure they are gluten free if this is important to you. I use Kikkoman Gluten Free Soy Sauce (affiliate link*) and Heinz Tomato Ketchup.


Calories: 219kcal (11%) | Carbohydrates: 16g (5%) | Protein: 23g (46%) | Fat: 6g (9%) | Saturated Fat: 0g | Cholesterol: 64mg (21%) | Sodium: 725mg (30%) | Potassium: 645mg (18%) | Fiber: 1g (4%) | Sugar: 10g (11%) | Vitamin A: 420IU (8%) | Vitamin C: 78.6mg (95%) | Calcium: 20mg (2%) | Iron: 1.1mg (6%)

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