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Sweet and Sour Chicken

Source: Cooking at a Glance - Chicken
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
We used cracker crumbs instead of the customary batter to coat the chicken pieces for this perennial favorite. This not only decreases the preparation time, it reduces the fat content of the finished dish as well.
15 1/4 ounce can pineapple chunks (juice pack)
1/4 cup catsup
1 tablespoon cornstarch
2 tablespoons red wine vinegar
2 tablespoons water
4 teaspoons sugar
1 beaten egg
1 tablespoon cornstarch
12 ounces boneless, skinless chicken breast halves, cut into 1-inch cubes
3/4 cup finely crushed saltine crackers
1 tablespoon cooking oil
1 green sweet pepper, cut into 1/2 inch pieces
1 red sweet pepper, cut into 1/2-inch pieces
4 green onions, bias-sliced into 1 1/2-inch pieces
Hot cooked rice (optional)
Sweet and Sour Chicken Recipe at
Drain pineapple, reserving 3/4 cup juice. In a small bowl stir together the reserved pineapple juice, the catsup, 1 tablespoon cornstarch, vinegar, water, and sugar. Set aside.

In a medium mixing bowl stir together egg and 1 tablespoon cornstarch till smooth. Add chicken pieces and stir to coat chicken with egg mixture. Pour cracker crumbs into a shallow dish. Roll chicken pieces in cracker crumbs to coat evenly.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add half of the chicken to the wok. Stir-fry about 3 minutes, or till no pink remains. Remove chicken from wok and keep warm in a preheated 300 degrees oven. Repeat with remaining chicken.

Add sweet peppers and green onions to wok; stir-fry for 2-3 minutes, or till crisp-tender. Remove vegetables from wok.

Stir pineapple juice mixture; add to the center of the wok. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Return chicken, vegetables, and pineapple chunks to wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more, or till heated through. If desired, serve with rice.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 562
Fat. Total: 10g
Fiber: 10g
Carbohydrates, Total: 101g
Sodium: 416mg
% Cal. from Fat: 16%
Cholesterol: 102mg
Protein: 26g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: francis, KS Reviewed: 09/07/2011
a keeper
I did not have all of the ingredients on hand so a did a couple of minor substitions. I used only 1/2 as much pineapple as called for and replace the other 1/2 with canned mandarin oranges that I cut in half. Also I used an anaheim chili (mild) instead of the red bell AND I doubled the recipe. The entire family (even my picky 17 y/o grandson) said it was a keeper recipe and to log it under my favorites.
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