Sweet 'N' Sour Chicken Recipe
Sweet 'N' Sour Chicken Recipe photo by Taste of Home

Sweet 'N' Sour Chicken Recipe

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This entree was served at a special dinner hosted by my Sunday school teacher. The ingredients are simple, but the chicken is tender and tasty. I serve it to company and am often asked for the recipe.—Christine McDonald, Riverdale, Utah
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2/3 cup water
  • 1/3 cup sugar
  • 1/4 cup cider vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked brown rice

Nutritional Facts

1 serving (calculated without rice) equals 231 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 683 mg sodium, 25 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch 1 vegetable


  1. Place chicken in an 11-in. x 7-in. baking dish; set aside. In a small saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken.
  2. Bake, uncovered, at 350° for 10-13 minutes on each side or until a meat thermometer reaches 170°. Serve with rice. Yield: 4 servings.
Originally published as Sweet 'N' Sour Chicken in Light & Tasty June/July 2003, p27

Medium-Bodied White Wine

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

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Reviewed Mar. 20, 2016

"This was quite an easy recipe to put together. I chopped only 1/2 of the green pepper and red pepper and largely chopped an onion. I also used thigh meat because that is what I had on hand. As suggested by others, I added 1/4 tsp. of ginger, 8 oz. of crushed pineapple, 3 crushed garlic and salt to taste (1/2 tsp.)"

Reviewed Feb. 3, 2015

"I have made this recipe several times and it is always a hit. Like BuckeyeOH I decrease the vinegar to about 1/2 the 1/4 cup measure (1/8th) to cut the vinegar flavor slightly. I also add a 8 oz can chunk pineapple for the texture, color and flavor. I browned the chicken after cutting it into cubes then add the sauce to the pan to pick up the chicken bits and flavor then continue cooking on low til the chicken is done. Hope this helps, enjoy over rice."

Reviewed Mar. 29, 2012

"This was very flavorful. We have an issue with a lot of things tasting bland but this wasnt one of them. we followed the recipe exactly and I really enjoyed this dish. So easy to make too."

Reviewed Mar. 9, 2012

"The sauce was tasteless and not edible. I did not finish eating it. I would not recommend making this!"

Reviewed Mar. 16, 2011

"Was a little concerned w/the sauce as it was cooking, but we both loved it. My husband commented on how tender the chicken was. (Also, turned the brown rice into fried rice)."

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