Sweet and Sour Chicken

Total Time:
38 min
30 min
8 min

4 servings

  • 1 cup red wine vinegar
  • 1/2 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1 cup pineapple juice
  • 1 cup granulated sugar
  • 2 jalapeno chiles, coarsely chopped
  • 2 -inch piece fresh ginger, peeled and chopped
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • Canola oil
  • 1/4 pound steamed snow peas
  • 2 tablespoons finely chopped fresh mint leaves
  • 3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
  • Salt and freshly ground black pepper
  • 4 boneless chicken breasts, 8-ounces each
  • 3 tablespoons canola oil
  • Salt and pepper
  • Steamed brown rice
  • Heat the grill to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.

  • Strain the sauce through a strainer into a bowl. Briefly saute the red and yellow pepper in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt and pepper.

  • Brush the chicken on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with any remaining glaze. Place the rice on a large plate. Remove the chicken from the grill/ and immediately drizzle with the sauce.

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