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China Sun Chicken

China Sun Chicken

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Jen

Jen

This sweet and savory dish is prepared wok-style. You can substitute the chicken for pork if you like. Serve it over rice. I hope you enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
  2. Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.
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Reviews

Allison
2

Allison

8/29/2012

Great! Lots of flavor with limited ingredients! I added a bit of curry powder too.

suzaloo
1

suzaloo

7/12/2010

Delicious!

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