Pad Preow Wan (Thai Sweet and Sour Chicken Stir Fry)
Thai-style chicken stir fry with tomato, cucumber, pineapple and a little fish sauce in a sweet and sour glaze.
Made with Sweet and sour sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25
- LevelEasy
- Costabout £2.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet. Prepare everything before you start, because the stir fry takes less than 10 minutes.
- 2
Heat 1 tbsp of the oil in a wok over a high heat. Stir fry the chicken for 4 to 5 minutes until cooked through with no pink. Tip on to a plate.
5 min - 3
Add the remaining oil, garlic and onion and stir fry for 1 minute. Add the tomatoes and cook for 1 minute until just softening.
2 min - 4
Pour in your ready made sweet and sour sauce (see the base recipe) and the fish sauce and stir until bubbling.
- 5
Return the chicken, then add the cucumber, pineapple and spring onions. Toss for 1 minute.
1 min - 6
Taste. It should be sweet, tangy and lightly salty. Serve straight away over the rice.
Tips
- Add the cucumber at the very end. It should stay crunchy and fresh.
- Slice the chicken thinly across the grain so it cooks in minutes and stays tender.
- Many fish sauces are gluten free, but check the label for wheat if cooking for coeliacs.
Storing and freezing
Best eaten fresh. Keeps up to 1 day in the fridge, cooled within 1 hour. Reheat until steaming hot all the way through.
Questions
Is this a traditional Thai dish?
Yes. Pad preow wan is a common Thai stir fry served with rice. This version uses the Chinese-style sauce as a base, which makes it milder and sweeter than some street food versions.
Can I swap the chicken?
Yes. Prawns, firm tofu, pork or squid all work. Cook prawns for 2 to 3 minutes only.
Can I leave out the fish sauce?
Yes. Use 1 tbsp gluten free tamari instead for a similar savoury depth, though it will be slightly less Thai in flavour.
More made with sweet and sour sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.