Chicken is one of the most frequent dishes on our dining table and if you've been following my blog, you'll know there are already plenty of chicken recipes here. Yet the list continues to grow because sometimes even a small teak can bring a whole new flavour. This Sweet and Sour Chicken Fillet Bowl was inspired by my Vietnamese Cashew Chicken Stir-Fry but with a tangy, fruity twist. It's one of those weeknight dinners that's straightforward, colourful and utterly delicious.
The magic of this dish lies in the balance of flavours. Sweetness comes from honey, sourness from vinegar, savouriness from fish sauce and there's just the right kick of heat from siracha. Add to that the juicy softness of chicken thigh fillets, the crunch of red, yellow and green peppers and the fruity bit of pineapple cubes. And you get a dish that is both vibrant and comforting. Served with a bowl of fluffy jasmine rice, this Sweet and Sour Chicken Fillet Bowl is exactly the kind of meal that makes a busy day feel complete.
For the chicken, I like to use thigh fillets as they stay tender and juicy though chicken breast works too if you prefer a leaner option. I marinate the pieces in a simple mix of:
This light coating helps create a soft crust when pan-fried, making the chicken more flavourful.
To build colour and texture into the dish, I use a trio of peppers - red, yellow and green. I also chop up an onion for extra flavour and add pineapple cubes which brings a fruity sweetness that complements the tangy sauce. Whenever I have leftover fresh pineapple, I like to cube it and store it in the freezer so I can quickly add it to dishes like this.
The sauce couldn't be simpler. I mix fish sauce, honey, vinegar and siracha in equal parts - a 1:1:1:1 ratio - to get that perfect balance of sweet, sour, savoury and spicy. This mixture is the backbone of the dish and brings all the elements together beautifully.
I begin by heating a few tablespoons of olive oil in a large pan over medium heat. Once hot, I add the marinated chicken fillet pieces in a single layer, letting them brown on each side for about four to five minutes. This step helps lock in the flavour and creates a lovely golden crust.
Once the chicken has browned, I pour the sweet and sour sauce directly into the pan with the chicken pieces. The sauce begins to bubble and coat the chicken, allowing the meat to absorb all the flavours of honey, vinegar, fish sauce and siracha.
With the sauce simmering, I add the sliced peppers, chopped onion and pineapple cubes. These ingredients not only bring colour and texture but also balance the sweet and sour flavours beautifully. I let everything cook together for another two to three minutes to the vegetables soften slightly but still keep a lovely crunch.
When the chicken is glossy and the vegetables tender-crisp, the dish is ready. I serve it with a bowl of steamed jasmine rice, turning the rice out neatly onto a plate before ladling the chicken, vegetables and sauce around it. To finish, I sprinkle roasted sesame seeds on top for a nutty aroma and that extra touch of crunch.
This Sweet and Sour Chicken Fillet Bowl is proof that with just a handful of everyday ingredients you can create a colourful, flavour-packed dinner that the whole family will love. The balance of sweet, sour, savoury and spicy makes every bite exciting while the roasted sesame seeds add that perfect finishing touch. It's quick enough for a weeknight but tasty enough to feel special.
If you've enjoyed this dish, why not try my Sweet and Sour Pork and Sweet and Sour Meatballs recipes next?
This Sweet and Sour Chicken Fillet Bowl is a quick and comforting dinner packed with flavour and colour. Juicy chicken fillets are simmered with a homemade sweet and sour sauce, trio-colour peppers, and pineapple cubes, then finished with a sprinkle of roasted sesame seeds. Served with jasmine rice, it’s the perfect balance of sweet, sour, savoury, and spicy – ideal for busy weeknight family meals.
