Sweet and Tangy Chicken

Sweet and Tangy Chicken

Campbell's Kitchen 0

"In just 20 minutes, you can make this one-skillet chicken dish lets you enjoy good home cooking any time."

Ingredients 20 m {{adjustedServings}} servings 418 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 60.1g
  • 19%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 509 mg
  • 20%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Heat butter in skillet. Add chicken and cook until browned.
  2. Add soup, water, sugar and vinegar. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with rice.
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Reviews 4

  1. 4 Ratings

Bama Lady

This was a very simple and tasty recipe. I did not have brown sugar on hand, so I used 1/3 cup molasses instead. I also added a few seasoning because after the initial taste test it was a bit bland. I added onion powder, salt, pepper, and Italian Seasonings. I also think some fresh garlic would be good added when you are browning the chicken.


my boyfriend said he liked it but i did not. it was not sweet nor tangy. just tomato-y!


Let this recipe serve as a base for a quick American version of sweet & sour chicken. Cut your chicken into chunks and brown in the butter then remove. Now add onion, red bell pepper & canned pineapple chunks. Once everything has started to soften, you can begine making the sauce using 1 can of tomato soup, 1/4 C brown sugar, 1 t soy sauce and 2 T juice from canned pineapple. Add the chicken back to the sauce/veggie mix and simmer for 10-15 on low heat. That my friends is some good eating!!