Kimmy's Favorite Sweet and Sour Chicken

Kimmy's Favorite Sweet and Sour Chicken

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 35 m
ad6faith
Recipe by  ad6faith

“Sweet, tangy, and satisfying. The chicken is stir fried instead of battered and deep fried, and is served with a yummy sauce, bell pepper, carrots, onion, and pineapple over rice.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
  2. Heat vegetable oil in a skillet on medium-high heat.
  3. Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
  4. Remove chicken from the skillet and set aside.
  5. Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
  6. Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
  7. Stir mixture and lower heat to medium-low.
  8. Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
  9. Stir in carrots, onion, and bell pepper.
  10. Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
  11. Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

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Reviews (11)

Rate This Recipe
Jayelle
14

Jayelle

Very good. Used "lite" soy sauce. Chicken stock in place of water and slightly less sugar which made it sweet enough.Everything else followed exact. Use 1/3 CAN of tomato soup and divide the rest into two labeled ziplock bags and freeze for the next time...no point in wasting it and all you'll have to do the next time is throw the frozen "chunk" of soup in when it's time. Will definitely make this again.

Lia
6

Lia

My family and I enjoyed this a lot. Thankfully, I read the reviews before I made it, so I was able to make the modifications that I felt were appropriate. I added 2 tbsps. of ginger to the marinade. I also used equal parts sugar and vinegar, and added all the juice from a 20 oz. can of pineapple chunks. (I only used half the can of pineapples, though. The rest are sitting in the fridge for a healthy midnight snack later.) I completely omitted the tomato soup and carrots as my family is not a fan of either ingredient. Next time I make it (and there will DFEINITELY be a next time) I am going to dredge the chicken pieces, and add the bell pepper with the chicken and pineapples. I love when the recipes I find here actually work!!

Alice
3

Alice

I didn't try it because I'm vegetarian haha but my family and guests gave it rave reviews!! I used fresh pineapple and the juice from 1/2 a large orange instead of pineapple juice.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 432 cal
  • 22%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 59.8 g
  • 19%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 1109 mg
  • 44%

Based on a 2,000 calorie diet

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