Herbed Sweet 'n' Sour Chicken Recipe - Allrecipes.com
Herbed Sweet 'n' Sour Chicken Recipe
  • READY IN 45 mins

Herbed Sweet 'n' Sour Chicken

Recipe by  

"An interesting variation of the normal sweet and sour chicken."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
  3. In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
  4. Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
  5. Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2004

This was SO good, my family LOVED it. I made only slight modifications. I didn't have enough honey, so I used 2Tbs, and substituted Pineapple juice for the rest. I also left out the cyenne pepper because it would make it too spicy. The only thing I recommend is to marinade for a few hours, maybe even over night, to soften all the herbs. I also added chunks of pineapple, which gave it a nice added flavor.

 
Most Helpful Critical Review
Dec 28, 2006

I found the sauce to be rather bland, so aside from putting some curry in the rice after it cooked and topping it with sesame seeds and sliced almonds I added the following [to taste]: Rice Wine Vinegar instead of white, plus a little extra. Extra cayenne pepper Extra Honey Granulated Sugar Hot sauce Sesame Seed Oil Extra soy sauce Hoisin Garlic & Onion Powder Ground ginger Ketchup I would also suggest covering the chicken for the first about half of the cooking time so it doesn't become dry.

 
Apr 25, 2006

My husband loved this! I dipped the chicken in flour and browned them before putting them in the oven, which I think added to the appeal.

 
Jan 01, 2007

Quick and delicious! Reduced the oil to 1 tablespoon and replaced the other 5 with pineapple juice. Thanks to other reviewers' recommendations, I added pineapple pieces (wonderful addition!) and marinated the breasts for about 5 hours. Because I had so little oil in the marinade I was extra careful not to overcook the chicken and basted often. Rave reviews from family!

 
Mar 22, 2005

this was fantastic! not really what I would call sweet and sour, more like sweet and spicy but it was sooo yummy. I cut the cayenne in half and it was perfect.

 
Sep 28, 2003

i followed the recipe but i did change a few things.. first i cooked it on the stove in a large skillet.. second i thought that the sauce was too thin for my taste so i added some cornstarch a bit at a time until it got to the consistency that i liked.. but other then that i thought it was a wonderful tasting recipe

 
Sep 28, 2003

I was doubtful when I say the mixture of oil, honey etc seperating into different layers before I put it on the chicken. However the flavour softened upon cooking and was delicious. I hope my friends don't expect everything I cook to be as good. I added some fried onions and garlic and peppers for a finishing touch

 
Sep 28, 2003

Really good. Used 4 T rice vinegar instead of distilled. I cut each breast into 4 strips and marinated 30 min, then sprinkled with sesame seeds before baking. Garnished with chopped green onions.

 

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Nutrition

  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 1434 mg
  • 57%

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

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