Sweet - and - Sour Chicken

Submitted by Chef on the coast

"This recipe I originally found in Taste of Home. I have tweaked it a bit to suit our family's tastes. However - the sauce is true to the original recipe. I have used this recipe for a large women's group dinner (75 ladies) and there were oohs and aahs all around. Enjoy!"

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 6

ingredients

• 3 tablespoons sugar
• 2 tablespoons cornstarch
• 1⁄8 teaspoon pepper
• 1 (6 ounce) can pineapple juice
• 3 tablespoons ketchup
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 2 large boneless chicken breasts, in strips
• 1 large carrot, sliced
• 1⁄4 cup onion, chopped
• 1 1⁄2 teaspoons vegetable oil
• 1 medium zucchini, sliced 1/2 inch thick
• 1⁄2 medium sweet red pepper, cut into strips
• 1⁄2 medium green pepper, cut into strips
• 1 (8 ounce) can unsweetened pineapple tidbits, drained
• cooked rice

directions

1. In a bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. (*If you drain juice from tidbits and add apple or orange juice to make 6 oz - this works just as well.) Stir in the ketchup, lemon juice and soy sauce. Set aside.
2. In a nonstick skillet or wok, cook chicken, carrot and onion in oil (or use veg. spray - works just as well) until chicken is browned.
3. Add the zucchini and red and green peppers. Stir until vegetables are crisp-tender.
4. Pour sauce that was set aside over chicken/vegetable mixture.
5. Add pineapple.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Serve over hot cooked rice.

Reviews

[Penny G]

Sweet but not sour. I reduced the sugar to 2T, but it is missing the sour quality. It was ok.

 

[Jubes]

Great recipe. Made as written, although next time I would like to add less sugar and more pineapple juice. Delicious and a real family pleaser. Photos also being posted. Made for Aussie forum recipe swap August 2010. I used glutenfree sauces to make this recipe gluten-free friendly

 

[adopt a greyhound]

I made the entire recipe but only used three small breasts. It was great served over fried rice with the extra sauce.

 

[Crafty Lady 13]

Yummy!!! Very easy and delicious dish. Other than adding some crushed red pepper flakes, I followed the recipe as written. I loved the sweet and sour flavor with just a hint of heat. Made for May 2010 Aus/NZ Swap.

 

[TasteTester]

Our family enjoyed this immensely! Since all of us love Asian food we're rather picky, but this fit in with some of the best dishes we've had. I added 1 extra T. of soy sauce, and used only 2 T. of sugar; other than that I made it exactly as written. All of the veggies turned out crispy-tender (more on the crispy side with the carrots, and a little more on the tender side with all the other vegetables), which gave a nice difference of texture to the dish. Next time, I'm going to double the sauce because hubby said wanted more of it to ladle over his rice. This is a quick, inexpensive and truly delicious meal. We'll definitely be enjoying this again!