Sweet and Sour Skillet Chicken

"From Weight Watcher's magazine. If you use non fat chicken stock, there is only 180 calories and 1 gram of fat in this."
photo by CountryLady photo by CountryLady
photo by CountryLady
Ready In:




  • Cut chicken in strips.
  • In large skillet bring chicken and stock to simmer over medium high heat.
  • Add celery, onion and sweet peppers.
  • Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp.
  • Mix together juice, vinegar, brown sugar, corn starch and soya sauce until blended Stir into skillet and bring to a boil.
  • Cook, stirring, for about 2 minutes until glossy and thickened.
  • Add pineapple.
  • Simmer for about 2 minutes or until heated through.

Questions & Replies

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  1. Whisper
    This is delicious, Brenda! We had it for dinner tonight and we all agreed it is a 5-star recipe! The fruit juice gives it a subtle sweetness, which we liked. It was easy to make and so very tasty. We'll be making this again often. Thanks for posting this, Brenda.
  2. arribous
    Very easy to make, and turned out perfectly. Usually not a big fan of peppers, but these were done quite well! Try adding a bit more vinegar for a more tart taste.
  3. Topher
    I was wondering at first if this recipe was going to be a little thin and if I would need to put it over rice to make it filling enough. As it happened, it was great without. I love the way it turned out and I actually added about half a cup of snap peas which were a great addition!
  4. ReeLani
    Yummy and simple to prepare. I used the first green pepper from my garden in this dish. We had this for supper with some jasmine rice. My BF looked at it in the pan and said "Hey it looks just like the stuff I get from a can!" That, however, is meant as a compliment. We both enjoyed this and the fact that it's a pretty healthy meal.
  5. EastCoastKate
    Great recipe... very tasty and so easy! I will make this one again. I also found it on kraftcanada.com



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