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