Recipe by Heather
"An interesting variation of the normal sweet and sour chicken."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked long-grain white rice
1 1/3 cups
distilled white vinegar
1 1/2 teaspoons
1 1/2 teaspoons
ground cayenne pepper
ground black pepper
skinless, boneless chicken breast halves
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.
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
Sesame Seed Oil
Extra soy sauce
Garlic & Onion Powder
I would also suggest covering the chicken for the first about half of the cooking time so it doesn't become dry.
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.
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!
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.
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
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Sweet 'n' Sour Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 537
** Calories from Fat: 199
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This elegant sweet and sour chicken has just the right amount of tang.
See how to make baked chicken thighs with a sweet, hot mustard glaze.
Strips of chicken breast simmer in a sweet, spicy, gingery sauce.