Sweet and Sour Chicken

"This east Asian recipe is posted in preparation for my participation in the World Tour 4!"
photo by gailanng photo by gailanng
photo by gailanng
photo by teresas photo by teresas
photo by Brooke the Cook in photo by Brooke the Cook in
photo by loof751 photo by loof751
Ready In:




  • Open canned pineapple and reserve 1/2 cup juice.
  • In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
  • In resealable plastic bag, combine flour and remaining cornstarch.
  • Add chicken to flour mixture; seal bag and shake to coat.
  • Transfer chicken to cutting board and lightly spray both sides with cooking spray.
  • In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
  • Cook chicken on one side for 4 minutes or until golden on the bottom.
  • Turn chicken and pour in remaining oil, spreading as much as possible.
  • Cook another 4 minutes until golden and chicken is no longer pink in the center.
  • Transfer to a plate and cover to keep warm.
  • To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
  • Make a well in center of vegetables.
  • Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
  • Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
  • Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
  • Serve and enjoy!

Questions & Replies

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  1. m0m0head
    Delicious and very easy to prepare. Will have to try with pork next time.
  2. alabughosh
    Yum! This was very good and so easy and quick. I just chopped the vegetables while the chicken was cooking, so the prep time was very fast. The sauce thickened slightly, but it the dish was not very syrupy or overly sweet like some sweet and sour recipes.
  3. jean
    My family gave this the thumbs up. The sauce was tasty and we enjoyed the pineapple chunks. I made a double batch of the sauce so we could put some on the rice/vegetable mix that was served with it.
  4. gailanng
    A mosaic of flavors. Martha Stewart would so approve. Made for PRMR.
  5. teresas
    We enjoyed these, but it took at least 15 minutes to prep. When you have to take the item's out of the frig like Rachael Ray and chop, dice etc. you are now into 10 minutes. Add that to the measuring, now it's at least 15 minutes but overall it was a very tasty stir fry. The only other thing that was bothering me was I really wanted to chop up the chicken.:) personal preference. Thanks for posting. :)



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