Sweet and Sour Chicken

  • Active Time 15m
  • Total Time 15m
  • Rating ****

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)


Drain pineapple, reserving 3/4 cup juice. In a small bowl stir together the reserved pineapple juice, the ketchup, 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.

RecID 638

nutrition information per serving

562 calories; 10g total fat; 102mg cholesterol; 416mg sodium; 101g carbohydrates; 10g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com