Sticky Sweet and Sour Chicken

Sticky Sweet and Sour Chicken

2
Mimi 3

"Yummy chicken for all ages! Can be used with bone-in or deboned chicken pieces. Your family will want this as a regular rotation meal! Any chicken pieces can be used in this recipe; just adjust cooking time accordingly."

Ingredients 1 h 55 m {{adjustedServings}} servings 366 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk apricot preserves, Russian-style salad dressing, and dry onion soup mix together in a bowl; pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Dump chicken and marinade into a 12x9-inch baking dish.
  4. Bake in preheated oven, basting regularly, until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews 2

  1. 2 Ratings

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yukonjack
10/27/2013

Great flavor,Quick and easy to make I Added 2 Tbsp peanut butter to the sauce gave it a smother flavor.Spice was perfect. Ill make it again for sure.

SugarPlum♥
9/11/2014

The Russian salad dressing in this recipe really gave the chicken a brilliant shade of orange. Plus I used peach preserves in place of apricot and that must have added to the orangy color. It had the appearance of being very spicy but really this has a very sweet flavor. Nothing spicy or sour at all. I cut the chicken into bite size pieced before baking it and reduced the cooking time. I added a little corn starch to the sauce when it came out of the oven to thicken it up and served over rice.