Sweet & Sour Chicken

Total Time
Prep 25 mins
Cook 25 mins

Found this recipe from Heinz, quick, easy, simple and very tasty.Prep times includes marinating chicken.

Ingredients Nutrition


  1. Combine soy, vinegar, cornflour and sugar and blend well.
  2. Add chicken and marinate in refrigerator for 15 minutes.
  3. Drain chicken and reserve marinade.
  4. Heat oil in a large pan and cook chicken, in small batches, over a high heat for 5 minutes, or until golden brown. Remove chicken and set aside.
  5. Add onion to pan and cook for 2 minutes. Add capsicum and cook for a further 2 minutes. Stir in snow peas, pineapple pieces, 1/3 cup reserved pineapple juice, the soup, reserved marinade and chicken. Mix well.
  6. Bring to the boil then reduce the heat and simmer for 10 minutes, or until chicken is tender and sauce thickened.
  7. Serve with steamed rice and garnish with chives or spring onions.
Most Helpful

Simple and easy with loads of flavor. I mixed some cornstarch in with the pineapple juice to make a thicker sauce. I also add a little crushed red pepper flakes. I used a green pepper because that was what I had on hand. Made for Aus/NZ Make My Recipe Summer Tag Game.

Crafty Lady 13 April 18, 2011

This GREAT TASTING CHICKEN & easy-to-make recipe is a definite keeper! Served it over a brown rice & sweet pea combo & it was very, very satisfying! Yet another nice way to vary my chicken breast dinners! Thanks for sharing the recipe! [Tagged, made & reviewed in I Recommend Tag]

Sydney Mike November 17, 2009

Very easy to prepare! A quick and delicious supper for any time of the week! Happily, I had everything except the snowpeas, so I rummaged for green vegetables and found three small zucchini. DH sliced them into rings instead of batons, so I stuck with the 'theme', and asked him to dice the red pepper and cube the chicken. I prepared as directed, except that I didn't take the chicken out of the pan, I continued to add the other ingredients to it... in that we had cubed rather than sliced the chicken, I think it benefitted from cooking through. I served this over steamed white rice, garnished with spring onions, and we loved it - not as tart as a sweet'n'sour can sometimes be, a well-balanced dish for flavour, texture and colour. Thank you Tisme!!! made for Edition 9, make My Recipe, Aus/NZ Forum

Karen Elizabeth October 14, 2009