I’m always trying to recreate takeout-style flavors at home but lighter, fresher, and way less oily. This sweet and sour chicken bowl is exactly that.
It has all the things I love in one bowl. Juicy pan-seared chicken glazed in a glossy sweet and sour sauce, fluffy whole grain rice, and a super crunchy cabbage slaw that keeps everything bright and fresh instead of heavy. Plus, it actually keeps me full longer, which is kind of my secret for snacking less between meals.
It looks colorful and fun, but honestly it’s one of those easy weeknight meals I throw together when I want something healthy that still tastes exciting.
And the best part? Lately I’ve been trying to make every meal higher in protein, and this one checks the box. The chicken is lean, filling, and stays super juicy because I cook it whole first, then slice it right before serving. Game changer!
What You’ll Need to Make This Sweet and Sour Chicken Bowl
Simple ingredients. Nothing complicated. Just fresh stuff that actually tastes good together.
Chicken breast – I cook it whole in a pan until golden, then glaze it in the sauce and slice right before serving so it stays juicy and tender.
Honey + pineapple juice + rice vinegar – This is my quick sweet and sour combo. Sweet, tangy, and glossy without tasting like bottled takeout sauce.
Garlic + tamari (or soy sauce) – Adds that savory, umami flavor so the sauce doesn’t taste flat.
Olive oil – For cooking and for the slaw. Keeps everything lighter and cleaner tasting than heavy mayo.
Brown or whole grain rice – Nutty, filling, and perfect for soaking up the extra sauce.
Cabbage and carrots – The base for a simple crunchy slaw. I chop everything super thin so it’s light and easy to eat.
Radishes – Adds fresh crunch and a little peppery bite that balances the sweetness.
Green onion (scallions) – Sprinkled on top at the end for color and that fresh finish, or you can also add it to the slaw salad as well.
How to Make This Sweet and Sour Chicken Bowl
This recipe is super simple. Basically: cook rice, sear chicken, toss slaw, assemble.
1. Cook the rice
Cook your rice according to package instructions and keep it warm.
2. Make the slaw
In a bowl, toss the cabbage and carrots with olive oil, vinegar, and a pinch of salt. Keep it super simple and light. No mayo here. I want it fresh and crunchy, not creamy.
Set aside while you cook everything else.
3. Cook the chicken
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat.
Cook the chicken whole for about 5–6 minutes per side, until golden and cooked through.
4. Add the sauce
Whisk together the honey, pineapple juice, rice vinegar, tamari, and garlic. Pour it into the pan with the chicken and let it simmer for 2–3 minutes until slightly thick and glossy. Spoon the sauce over the chicken as it cooks.
5. Slice and assemble
Slice the chicken. Fill bowls with rice, add the glazed chicken, drizzle extra sauce on top, then pile on the crunchy slaw.
Finish with fresh radish slices, green onions, and sesame seeds right before serving for that crisp bite and pop of color.
FAQs
Why cook the chicken whole and slice it later?
Because it stays way juicier. If you cut it first, it dries out fast. Cooking it whole, glazing it, then slicing gives you tender, saucy pieces every time.
Why add the sauce at the end?
Honey caramelizes quickly. Adding it too early can burn the pan and turn bitter. Simmering it at the end keeps it glossy and sweet instead.
Can I meal prep this?
Yes. Just store the slaw separately so it stays crunchy. You can store it with the dressing if you want it to soften or just add the dressing right before serving to keep it fresh and crunchy. Everything else reheats great.
Can I make it lower carb?
You can swap the rice for cauliflower rice or quinoa. Works perfectly and low carb.
What makes this sweet-and-sour sauce different from takeout versions?
This homemade recipe uses fresh, healthy ingredients. The flavor is bright, light, with natural sweetness shining through. It’s not overly sweet or heavy, which is often the case with takeout sauces. Since it’s homemade, you have total control over the ingredients. You can make the sauce more sour or sweet with a few tweaks.
Is this recipe kid-friendly?
Depends on the kid haha I have one kid who loves it, and the other one eats only nuggets! But seriously, it’s generally kid-friendly! This recipe is, in fact, a favorite in our house. The sweet and sour flavor profile is mild, so kids will love it. And kids also usually love slaw salads. You can always adjust the sauce to make it sweeter, skip the radish and scallions, or sub with your kids’ favorite greens.
Final Thoughts
This is one of those bowls I keep coming back to. It’s colorful, fresh, and feels way lighter than takeout but still hits that sweet and savory craving.
Plus it’s super customizable, which makes it perfect for weeknights.
Honestly, it’s the kind of healthy meal that doesn’t feel “healthy,” and those are always my favorite.
More Recipes You May Like
25 Easy Chicken Rice Bowls to Meal Prep
Protein-Packed Greek Chicken Power Bowl with Tzatziki
Sweet and Sour Chicken Breast Rice Bowl Recipe
Ingredients
For the chicken
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- Salt + pepper
For the sweet and sour sauce
- 3 tbsp honey
- 2 tbsp pineapple juice
- 2 tbsp rice vinegar
- 1 tbsp tamari or soy sauce
- 2 cloves garlic minced
For the slaw
- 2 cups finely shredded white cabbage
- 1 small carrot shredded
- 1 tbsp olive oil
- 1 tbsp rice vinegar
- Pinch of salt
For serving
- 2 cups cooked brown rice
- 2–3 radishes very thinly sliced
- 1 green onion sliced, for garnish
- 1 tsp sesame seeds for garnish
Instructions
- Cook the rice – Cook your rice according to package instructions and keep it warm.
- Make the slaw – In a bowl, toss the cabbage and carrots with olive oil, vinegar, and a pinch of salt. Keep it super simple and light. No mayo here. I want it fresh and crunchy, not creamy. Set aside while you cook everything else.
- Cook the chicken – Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken whole for about 5–6 minutes per side, until golden and cooked through.
- Add the sauce – Whisk together the honey, pineapple juice, rice vinegar, tamari, and garlic. Pour it into the pan with the chicken and let it simmer for 2–3 minutes until slightly thick and glossy. Spoon the sauce over the chicken as it cooks.
- Slice and assemble – Slice the chicken. Fill bowls with rice, add the glazed chicken, drizzle extra sauce on top, then pile on the crunchy slaw. Finish with fresh radish slices, green onions, and sesame seeds right before serving for that crisp bite and pop of color.
