Sweet and Sour Chicken II

Sweet and Sour Chicken II

181 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
sal
Recipe by  sal

“A one pan dish of chicken, bell pepper, water chestnuts, and pineapple with a soy sauce, vinegar, and brown sugar sauce. Serve this tasty, Asian-inspired dish over hot rice!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour, and stir until thickened.
  2. Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

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Reviews (181)

Rate This Recipe
SUSANJOANNE
149

SUSANJOANNE

This recipe is really good, here's a little hint. Instead of the flour for the thickening, add about 2 tlbs. of cornstarch to 3/4 cup of ketchep, mix it up well until there are no lumps and pour the ketchep mixture in the hot sauce, it's thickens nicely and ketchup is a must in sweet and sour sauce I think. I added lots of chopped different colour peppers and onions. Yummy over rice.

KATERS0404
62

KATERS0404

This was amazing! I used corn starch (2 TSP) in place of Flour to lower the WW pps and it is still amazing!

WESTYJAYNE
58

WESTYJAYNE

This was a great for a quick put together meal. I didn't have celery or the pineapple but it worked really well substituting mandarin oranges and dried cranberries. I also added a clove of minced garlic, onion, sliced carrot and used corn starch to thicken. Tastes great using pork also.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 418 cal
  • 21%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 53.2 g
  • 17%
  • Protein
  • 33.3 g
  • 67%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 710 mg
  • 28%

Based on a 2,000 calorie diet

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