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

Favorite Sweet-and-Sour Chicken Recipe

Read Reviews (22)
4.69 22
Publisher Photo
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
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Sweet and Sour Chicken in Healthy Cooking June/July 2008, p23

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.

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

Reviews for Favorite Sweet-and-Sour Chicken(22)

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 18, 2013

Great! I added some stir fried green peppers and onions.

MY REVIEW
Reviewed Jul. 18, 2013

My family and I did not like this dish. We thought it was too sour and the ketchup flavor was too strong. Only 1 person out of 11 people loved it, everyone else thought it was either ok or couldn't finish it.

MY REVIEW
Reviewed Nov. 21, 2012

A little too sweet for me, but my six and three year olds loved it except for the cooked pineapple. I like the idea of adding some sauteed onion and green pepper.

MY REVIEW
Reviewed Oct. 29, 2012

Excellent recipe!! I made this for dinner and got so many compliments. Next time though, I would add the chicken just before you serve it. I added it too early and it got a little bit soggy

MY REVIEW
Reviewed Oct. 25, 2012

Did not like this. It was bitter and too sweet.

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