Total Time
45mins
Prep 5 mins
Cook 40 mins

My kids love this sweet and sour chicken served with rice. The recipe calls for marinating the chicken for a day before cooking. You can do this, but personally, I think it the flavor overpowers it if soaked that long if you are using skinless boneless breasts. I just cook it with the sauce.

Ingredients Nutrition

Directions

  1. Combine vinegar, soy sauce, sugar, garlic and ginger in a large zip bag with the chicken pieces.
  2. Seal and turn several times to coat chicken pieces.
  3. Put in refrigerator for a day.
  4. The next day, put chicken and marinade in large heavy skillet or dutch oven.
  5. Over medium heat, bring the marinade to a boil.
  6. Reduce the heat to low, cover the skillet and simmer for 15 minutes, turning each piece of chicken occasionally.
  7. Preheat oven to 200°F.
  8. Uncover and continue to cook the chicken over low on the stove top, turning the chicken occasionally.
  9. When the chicken is done (juices run clear when pierced with a fork), put the chicken pieces on a platter, cover it with foil and keep warm in the oven.
  10. Turn the heat up to medium and cook the sauce in the skillet until it is syrupy and caramelized, stirring frequently.
  11. This will take about 10 to 15 minutes.
  12. After 10 minutes, turn the heat back to low so you don't overcook it.
  13. Return chicken to the skillet, coat it with the sauce and serve immediately.
Most Helpful

Made this same reciupe last night from Cookbook "Take That!" Entire family enjoyed this. I served over rice and used Balsamic inegar. I cut thie chicken up into biig chunks after simmering on stove and then put in 13x9 pan. I heated the sauce up and add a slurry (cornstarch and cold water) to thicken. Once this boiled and starch cooked out I poured over chicken. No ned to use oven for this to keep warm.

Shabby Sign Shoppe August 25, 2003

I thought that the chicken was a little too salty and balsamic vinegar a little overpowering.

jessieng September 16, 2003