Herbed Sweet 'n' Sour Chicken

Herbed Sweet 'n' Sour Chicken

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"An interesting variation of the normal sweet and sour chicken."


45 m servings 537 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1434 mg
  • 57%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
  3. In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
  4. Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
  5. Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.
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  1. 143 Ratings


This was SO good, my family LOVED it. I made only slight modifications. I didn't have enough honey, so I used 2Tbs, and substituted Pineapple juice for the rest. I also left out the cyenne pe...

My husband loved this! I dipped the chicken in flour and browned them before putting them in the oven, which I think added to the appeal.

Quick and delicious! Reduced the oil to 1 tablespoon and replaced the other 5 with pineapple juice. Thanks to other reviewers' recommendations, I added pineapple pieces (wonderful addition!) a...

this was fantastic! not really what I would call sweet and sour, more like sweet and spicy but it was sooo yummy. I cut the cayenne in half and it was perfect.

I was doubtful when I say the mixture of oil, honey etc seperating into different layers before I put it on the chicken. However the flavour softened upon cooking and was delicious. I hope m...

i followed the recipe but i did change a few things.. first i cooked it on the stove in a large skillet.. second i thought that the sauce was too thin for my taste so i added some cornstarch a b...

Really good. Used 4 T rice vinegar instead of distilled. I cut each breast into 4 strips and marinated 30 min, then sprinkled with sesame seeds before baking. Garnished with chopped green onions.

I made this in the Crockpot ! Yummy! Used balsamic vinagar not white...chopped up some onion, bell pepper and mushroom halves & then added a can of chicken broth...put it in the crockpot on hig...

I found the sauce to be rather bland, so aside from putting some curry in the rice after it cooked and topping it with sesame seeds and sliced almonds I added the following [to taste]: Rice Wi...