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

Favorite Sweet-and-Sour Chicken Recipe

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.

Light-Bodied White Wine

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

Reviews for Favorite Sweet-and-Sour Chicken

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 5, 2014

"This one is a keeper. I added sauteed onions and bell peppers. Delicious!"

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"

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