Sweet-and-Sour Chicken Recipe

4.5 2 3
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Sweet-and-Sour Chicken Recipe

Read Reviews
4.5 2 3
Publisher Photo
My husband and I moved to the country 10 years ago, and I love it! We keep busy with daily chores, so I appreciate quick and easy meals like this.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves, cut into 1-inch cubes
  • 3 tablespoons cooking oil, divided
  • 3 celery ribs, sliced
  • 2 medium green peppers, diced
  • 1 medium onion, diced
  • 1/2 cup ketchup
  • 1/2 cup lemon juice
  • 1/2 cup crushed pineapple with syrup
  • 1/3 cup packed brown sugar
  • Hot cooked rice

Directions

Combine flour, garlic powder, salt and pepper; coat chicken. In a skillet over medium-high heat, saute chicken in 2 tablespoons oil for 8-10 minutes or until tender. Remove and set aside. Saute celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and additional minute or until heated through. Serve over rice. Yield: 6 servings.
Originally published as Sweet-and-Sour Chicken in Country Chicken Cookbook 1995, p53

Nutritional Facts

1 each: 309 calories, 10g fat (2g saturated fat), 63mg cholesterol, 513mg sodium, 32g carbohydrate (22g sugars, 2g fiber), 25g protein.

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves, cut into 1-inch cubes
  • 3 tablespoons cooking oil, divided
  • 3 celery ribs, sliced
  • 2 medium green peppers, diced
  • 1 medium onion, diced
  • 1/2 cup ketchup
  • 1/2 cup lemon juice
  • 1/2 cup crushed pineapple with syrup
  • 1/3 cup packed brown sugar
  • Hot cooked rice
  1. Combine flour, garlic powder, salt and pepper; coat chicken. In a skillet over medium-high heat, saute chicken in 2 tablespoons oil for 8-10 minutes or until tender. Remove and set aside. Saute celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and additional minute or until heated through. Serve over rice. Yield: 6 servings.
Originally published as Sweet-and-Sour Chicken in Country Chicken Cookbook 1995, p53

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MY REVIEW
KB-London User ID: 7481365 18080
Reviewed Nov. 12, 2013

"The whole family loves this one. My young kids, husband and grandparents. Straight forward to make with no fancy, expensive ingredients."

MY REVIEW
kolfinna User ID: 1537925 18079
Reviewed Jul. 25, 2009

"I like substituting apple cider vinegar for the lemon juice. Gives this recipe extra tang."

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