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Campbell's Kitchen Sweet and Sour Chicken

Campbell's Kitchen Sweet and Sour Chicken

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Campbell's Kitchen

Campbell's Kitchen

Ready in just 25 minutes, this delectable stir-fry features chicken, pineapple, and peppers to make a simple and flavorful dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 72.7g
  • 23%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Mix cornstarch and broth.
  2. Heat oil in skillet. Add chicken and stir-fry until browned.
  3. Add broth mixture, pineapple, sugar, vinegar and pepper. Heat to a boil. Cook and stir until mixture boils and thickens. Cover.
  4. Cook over low heat 5 minutes or until done. Serve over rice.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Server33
26

Server33

2/16/2010

Fantabulous! Extremely pleased w/how this meal turned out. With a little prep-work, this comes together very quickly & easily. I'm on a budget & have 4 kids (all boys). I try my best to use about $5 worth of meat per meal. I used 2 package portions of chicken breast tenders from Costco (total 6 package portions in a pack, $2.49 lb. I think. Probalby 1 lb. per package portion.) I used 1 can of Chicken stock (not condensed) + 1C water, 3 T Corn starch, Olive oil, 20 oz can Pineapple chunks, 2/3 C. Sugar, 3/4 C Vinegar, and chopped up all of the following: 1 green pepper, 1 sm onion, 4 green onions, handful of carrots, handful mushrooms. I did simmer the carrots in the stock, but now I don't think that was necessary. **And here's what perfected the recipe...I added two handsful of lightly salted cashew halves and stirred in some soy sauce (to taste) at the end of the simmering time. The cashews added just enough crunch and the soy sauce added the perfect saltiness to the tangy sweet sauce. I think I used about 2-3 T of soy sauce. What a keeper recipe. Next time I'll try the condensed stock (or add some stock granules to intensify the flavor). Don't skip the cashews..or maybe try lightly salted almonds. 3, 5, 15 and 16 yr olds & hubby ate it up. Served with seasoned fresh hot rice (made with plain water, but stir fried uncooked rice first in some olive oil & butter.) Will post picture. Oh, I also added some minced garlic to the stir-frying chicken in the beginning.

jenne
19

jenne

2/1/2010

I actually really enjoyed this and so did my husband who loves sweet and sour chicken. I didn't have any white vinegar so I substituted apple cider vinegar. I was afraid it was going to be too sweet but the flavors were nice. My husband can't eat green peppers so I substituted yellow bell peppers. I also threw in half of small onion, sliced and some sliced carrots(I enjoy lots of veges). I agree with another review in that it wasn't very eye appealing. I was looking for a way to add some color in so I threw in a Tbsp of black sesame seeds. That did it! It also adds a nice crunch. Next time I think I will try a red bell pepper for more color. The contrast between the peppers and the sweet pineapple was very nice. Overall, a great dish but it barely feeds 4 people. If you want seconds or leftovers, double the recipe except the rice. Going to add it to my weekly recipes!

Ericas_a_cookin
15

Ericas_a_cookin

3/9/2010

Wow, this was actually really great! I sauteed a couple cloves of garlic, a small onion, a handful of celery and a handful of carrots, then added chicken, cooked until brown, then added a large handful of fresh chopped pineapple and the sauce ingredients. My boyfriend is diabetic, so I used Splenda instead of sugar, and I didn't have cornstarch, so I used flour instead. I then added about a cup of frozen mixed bell peppers, a little salt, and a handful of peanuts, and served over brown rice. Very yummy!

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