Favorite Sweet-and-Sour Chicken

Name: Favorite Sweet-and-Sour Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
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

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

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

Directions

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.
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.
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.
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.

Nutrition Facts

1 each: 428 calories, 6g fat (1g saturated fat), 63mg cholesterol, 571mg sodium, 65g carbohydrate (24g sugars, 2g fiber), 26g protein.

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Reviews

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Average Rating:

meerb98

Jan 6, 2015

I have made this dish several times over the years since I first saw it in Healthy Cooking and my husband and father both enjoyed it. I have added green peppers and onions to the recipe if I have them on hand.
dvierzen

May 5, 2014

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

Aug 18, 2013

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

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.
s_pants

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.
Straight Face

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
KmMcK

Oct 25, 2012

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

Sep 7, 2012

I make this often. It is a favorite!
flower224

May 31, 2012

Oh my goodness - this tastes so good! So much better than I thought. Better than take out! hahaha no tipping. I added/changed a couple things but this is a keeper! I used red wine instead of cider vinegar. I added 3/4 of a green pepper sauted with a dash of olive oil & 1 1/2 cups of frozen brocoili. I added the veg to the chicken and sauce at the very end. I topped the dishes after they were served with peanuts & a bit of sliced green peppers & toasted sesame seeds. Very kid friendly too - my three year old ate all of his small bowl full without any prompting :)
FitnessLovingMom

May 23, 2012

This recipe is EASY, Tasty, and looks great! I will make this again. Was fun to make! My family loved it!