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Sweet 'N' Sour Chicken

 Sweet 'N' Sour Chicken
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
4 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.
  • Bake, uncovered, at 350° for 10-13 minutes on each side or until
  • a meat thermometer reaches 170°. Serve with rice. Yield: 4
  • servings.
Nutritional Facts: 1 serving (calculated without rice) equals 231 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 683 mg sodium,

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Sweet 'N' Sour Chicken (continued)

Nutritional Facts: 25 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer