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Sweet and Sour Chicken Recipe

Sweet and Sour Chicken Recipe photo by Taste of Home

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I first tasted this yummy dish at our friends' home. I immediately asked for the recipe, and we've enjoyed it ever since. But we call it "favorite chicken" at our house! —Lori Burtenshaw, Terreton, Idaho

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Sweet and Sour Chicken Recipe

Prep: 20 min. + marinating Cook: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons plus 1/3 cup cornstarch, divided
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1 tablespoon canola oil
2 cups hot cooked rice

Directions

In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and turn to coat; refrigerate 30 minutes.
Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside.
Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm.
Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice. Yield: 4 servings.

Nutritional Facts 1 cup chicken mixture with 1/2 cup rice equals 428 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 571 mg sodium, 65 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Sweet and Sour Chicken in Healthy Cooking June/July 2008, p23

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Sweet and Sour Chicken

Sweet and Sour Chicken

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Reviewed on Aug. 20, 2011 by lostgrl85

The sweet and sour sauce came out wonderfully, but the chicken was a little too salty for my liking. With a little tweaking of the marinade, this recipe will be perfect.

Reviewed on Jul. 14, 2011 by JazLoveCakes

Loved it! I will definitely be making it again!

Reviewed on Feb. 27, 2011 by labradoodle30

The perfect weeknight meal - tasty, easy, and filling!

Reviewed on Dec. 12, 2010 by Karen K Loos

I have made this several times and everyone enjoys it. I add green pepper and pineapple tidbits instead of pineapple chunks. Sometimes I substitute pork for the chicken. My mother-in-law, who will be 98 in December, asks for this made with pork for her birthday dinner.

Reviewed on Oct. 26, 2010 by lissakay_osu

I love sweet and sour chicken, so I was ecstatic to find such a delicious version! Has become a favorite!

Reviewed on Sep. 17, 2010 by Kimber1

This recipe is great, and it is so easy. I make it all the time. I also double the recipe because we like seconds.

Reviewed on May. 04, 2010 by Sandy Dobbs

My boys really liked this recipe. The hubby isn't fond of pineapple chunks, but does like their flavor, so he just picked through the sauce a little bit. But he told me he enjoyed it otherwise. This is a definite repeat recipe! Ãœ

Reviewed on Dec. 16, 2009 by bam72

Our family loves this recipe ! It's better than any take-out ! We always double the recipe because everyone wants seconds!

Reviewed on Jul. 20, 2009 by sljharris

I think this recipe is fabulous. It's easy, and it satisfies my Chinese takeout cravings! And my husband loves it, so it's a staple dinner at our house.

Reviewed on Oct. 20, 2008 by byako

I was doubtful when I saw the ketchup, but I must admit it was rather close to the dishes served in Chinese food restaurants. I added a green bell pepper and small onion to the recipe, and it tasted great!

I didn't quite like the chicken marinade though. The chicken came out a little strange tasting, and the ginger was a bit too strong.

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