Campbell's Kitchen Sweet and Sour Chicken Recipe -
Campbell's Kitchen Sweet and Sour Chicken Recipe
  • READY IN 25 mins

Campbell's Kitchen Sweet and Sour Chicken

Recipe by  

"Ready in just 25 minutes, this delectable stir-fry features chicken, pineapple, and peppers to make a simple and flavorful dish. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Mix cornstarch and broth.
  2. Heat oil in skillet. Add chicken and stir-fry until browned.
  3. Add broth mixture, pineapple, sugar, vinegar and pepper. Heat to a boil. Cook and stir until mixture boils and thickens. Cover.
  4. Cook over low heat 5 minutes or until done. Serve over rice.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2010

Fantabulous! Extremely pleased w/how this meal turned out. With a little prep-work, this comes together very quickly & easily. I'm on a budget & have 4 kids (all boys). I try my best to use about $5 worth of meat per meal. I used 2 package portions of chicken breast tenders from Costco (total 6 package portions in a pack, $2.49 lb. I think. Probalby 1 lb. per package portion.) I used 1 can of Chicken stock (not condensed) + 1C water, 3 T Corn starch, Olive oil, 20 oz can Pineapple chunks, 2/3 C. Sugar, 3/4 C Vinegar, and chopped up all of the following: 1 green pepper, 1 sm onion, 4 green onions, handful of carrots, handful mushrooms. I did simmer the carrots in the stock, but now I don't think that was necessary. **And here's what perfected the recipe...I added two handsful of lightly salted cashew halves and stirred in some soy sauce (to taste) at the end of the simmering time. The cashews added just enough crunch and the soy sauce added the perfect saltiness to the tangy sweet sauce. I think I used about 2-3 T of soy sauce. What a keeper recipe. Next time I'll try the condensed stock (or add some stock granules to intensify the flavor). Don't skip the cashews..or maybe try lightly salted almonds. 3, 5, 15 and 16 yr olds & hubby ate it up. Served with seasoned fresh hot rice (made with plain water, but stir fried uncooked rice first in some olive oil & butter.) Will post picture. Oh, I also added some minced garlic to the stir-frying chicken in the beginning.

Most Helpful Critical Review
Dec 20, 2010

This was okay. It needs flavor, it's bland. It was easy to make though and smelled good. The sauce was good over rice, but it lacks spices and onions, I think.

Feb 01, 2010

I actually really enjoyed this and so did my husband who loves sweet and sour chicken. I didn't have any white vinegar so I substituted apple cider vinegar. I was afraid it was going to be too sweet but the flavors were nice. My husband can't eat green peppers so I substituted yellow bell peppers. I also threw in half of small onion, sliced and some sliced carrots(I enjoy lots of veges). I agree with another review in that it wasn't very eye appealing. I was looking for a way to add some color in so I threw in a Tbsp of black sesame seeds. That did it! It also adds a nice crunch. Next time I think I will try a red bell pepper for more color. The contrast between the peppers and the sweet pineapple was very nice. Overall, a great dish but it barely feeds 4 people. If you want seconds or leftovers, double the recipe except the rice. Going to add it to my weekly recipes!

Mar 09, 2010

Wow, this was actually really great! I sauteed a couple cloves of garlic, a small onion, a handful of celery and a handful of carrots, then added chicken, cooked until brown, then added a large handful of fresh chopped pineapple and the sauce ingredients. My boyfriend is diabetic, so I used Splenda instead of sugar, and I didn't have cornstarch, so I used flour instead. I then added about a cup of frozen mixed bell peppers, a little salt, and a handful of peanuts, and served over brown rice. Very yummy!

Mar 12, 2010

We added lite soy sauce to it after it was finished cooking, as well as green onions and red pepper instead of green. I like red pepper with pineapple more than green and it adds more color! Adding these extras helped it get to a 5 stars for me. Very good!

Feb 22, 2010

This dish came out with great texture, and tasted good, but it was a little bland. We added some ginger and soy sauce, and then we loved it.

Jan 11, 2010

For speed, taste, and simplicity I have to give this five stars. This may not be a gourmet nor terribly visually appealing recipe (mine did not look like pic as peppers loose their color and meat turns a bit milky looking), BUT - - - the flavors were wonderful. We served over rice and sprinkled crispy noodles on top - added a dash of Chinese hot sauce (we're spicy peoples lol). Seconds all around. Nice job and thank you. Will certainly make again.

Jan 07, 2011

So amazing! Use soy sauce on the rice and eat up! I never seen my husband eat so fast! I'd recommend a little more chicken than 1lb.


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  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 72.7 g
  • 23%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 514 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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