Stir-Fried Sweet and Sour Chicken

Stir-Fried Sweet and Sour Chicken

14 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  Inspired by Home Cooks

“Pan fried chicken served with an ever-popular sweet and sour sauce.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a saucepan, combine 1 1/2 cups water, SPLENDA® Granulated Sweetener, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
  4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

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Reviews (14)

Rate This Recipe
Chelsea
37

Chelsea

I really like this recipe but there are a few changes I made that I have found in similar recipes: First, for the sauce instead of adding the Splenda and food coloring I added 1/4 cup of sugar (I prefer it) and 1/2 cup of ketchup. The ketchup makes it a great consistency, still has that sweet & sour coloring, and adds a great depth to the flavor. Second, instead of 2 green bell peppers, I added a yellow and red peppers. They add more color to the dish and have that sweetness that goes great with the sauce. Third, I found marinating the chicken in soy and lightly flouring and browning was a quicker, healthier way to cook the chicken. But still a great recipe. Try it out!

SANDRA_92083
27

SANDRA_92083

I skipped battering and frying the chicken, we cubed it, cooked it in about 1/2 TBS olive oil and added diced veggies (onion, carrots, green pepper and a little celery) and let that saute about 10 minutes while I prepped the sauce. I combined the sauce with the veggie/chicken mixture and stirred in some fresh diced pineapple at the very end. A very tasty meal! My husband and son liked this sauce better than the one I've been using. :)

JANCHIP
26

JANCHIP

I make this with chicken and pork tenderloin! My husband says it's much better (and healthier) than that our favorite Chinese Restaurant! I do use extra pineapple juice for the sauce! Yummy!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 610 cal
  • 31%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 57.5 g
  • 115%
  • Cholesterol
  • 170 mg
  • 57%
  • Sodium
  • 730 mg
  • 29%

Based on a 2,000 calorie diet

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