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Sweet and Sour Chicken III

Sweet and Sour Chicken III

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
VINEYIS

VINEYIS

This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.

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Nutrition

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  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
  2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
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Reviews

Michelle M
153

Michelle M

8/27/2007

This recipe deserves 5 stars and I'd give more if I could. My pickiest son even loved this. I took others suggestions and doubled the sauce and got a 20 ounce can crushed pineapple and kept the soy sauce the same at 1/4 cup. I also added a heaping tablespoon of ketchup to give it that reddish color you see at restaurants. This was restaurant caliber and I'm adding it to my recipe box to make again and again in the future!

West Vancouver foodie
130

West Vancouver foodie

12/24/2009

With some changes this was a very tasty dish. First of all, I followed advice gleaned from a long-ago Chinese room-mate: always stir-fry boneless chicken cubes first (and quickly over high heat), adding them back to the stir-fry once the vegetables are tender crisp. Chicken breast can be very easily overcooked. Here are the other changes I made: I minced up 2 garlic and about a one-inch piece of fresh ginger. I used half of it to stir-fry the chicken and the other half to stir fry the vegetables. Speaking of the vegetables, I added broccoli and green onion (which I had on hand)to the mix. For the sauce, I followed the advice of many reviewers and doubled the vinegar and brown sugar, also adding the juice from a larger tin of pineapple cubes. Given the extra liquid, I decided to increase the amount of cornstarch from 1 to 2 Tbsp, which was perfect. With the extra sauce, I could have added more vegetables. Next time I would increase the peppers. I served it with brown rice. A very satisfying dinner.

MrsSpice
81

MrsSpice

8/29/2008

I've made this as is and it was very good. With a few changes it can be awesome. I made a lot more sauce using a few different recipes for reference and I added onion. I will definitely make this again.

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