Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Sweet and Sour Chicken
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 366
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 33 g
- Cholesterol
- 100 mg
- Sodium
- 716 mg
Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 366
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 33 g
- Cholesterol
- 100 mg
- Sodium
- 716 mg
Ingredients
Directions
- In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
- Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
