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Sweet-and-Sour Popcorn Chicken Recipe

Sweet-and-Sour Popcorn Chicken Recipe photo by Taste of Home

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Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous entree. And what a great way to dress up frozen chicken nuggets! “This is one menu you’ll find yourself returning to again and again,” suggests Amy Corlew-Sherlock from Lapeer, Michigan.

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Sweet-and-Sour Popcorn Chicken Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 medium green pepper, cut into 1-inch pieces
1 small onion, thinly sliced
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
3 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
1/3 cup packed brown sugar
2 tablespoons cornstarch
1 package (12 ounces) frozen popcorn chicken

Directions

In a large skillet or wok, stir-fry green pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.
In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 429 calories, 15 g fat (3 g saturated fat), 26 mg cholesterol, 1,150 mg sodium, 64 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Sweet-and-Sour Popcorn Chicken in Simple & Delicious September/October 2006, p19

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Sweet-and-Sour Popcorn Chicken

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Reviewed on Jan. 14, 2012 by hunter6295

The sauce was perfect. I've tried other sweet-and-sour recipes and they never tasted quite right. My search has finally ended! The ONLY thing I did different was double the sauce and cooked the chicken in the oven instead of microwave. Can't wait to make again!

Reviewed on Nov. 12, 2011 by rhondawray

I have about a dozen recipes from this magazine that I make regularly, and this is one of them. We love it, and the ease of the chicken saves a step. I've even made it for guests.