Recipe by Inspired by Home Cooks
"Pan fried chicken served with an ever-popular sweet and sour sauce."
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
1 (8 ounce) can
pineapple chunks, drained
green bell pepper, cut into 1 inch pieces
1 3/4 cups
SPLENDA® No Calorie Sweetener, Granulated
distilled white vinegar
orange food color
skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups
ground white pepper
vegetable oil for frying
I skipped battering and frying the chicken, we cubed it, cooked it in about 1/2 TBS olive oil and added diced veggies (onion, carrots, green pepper and a little celery) and let that saute about 10 minutes while I prepped the sauce. I combined the sauce with the veggie/chicken mixture and stirred in some fresh diced pineapple at the very end. A very tasty meal! My husband and son liked this sauce better than the one I've been using. :)
I really like this recipe but there are a few changes I made that I have found in similar recipes:
First, for the sauce instead of adding the Splenda and food coloring I added 1/4 cup of sugar (I prefer it) and 1/2 cup of ketchup. The ketchup makes it a great consistency, still has that sweet & sour coloring, and adds a great depth to the flavor.
Second, instead of 2 green bell peppers, I added a yellow and red peppers. They add more color to the dish and have that sweetness that goes great with the sauce.
Third, I found marinating the chicken in soy and lightly flouring and browning was a quicker, healthier way to cook the chicken.
But still a great recipe. Try it out!
I make this with chicken and pork tenderloin! My husband says it's much better (and healthier) than that our favorite Chinese Restaurant! I do use extra pineapple juice for the sauce! Yummy!
I dont like when I change the serving numbers on any recipe. I changed this one to 4 servings. The yeldings in the directions do not change and if you are not careful, you may mess up! Example:
1. Combine 1 1/2 cups water
Should be 3/4 cups.
2. Combine flour, 2 tablespoons oil.
Should be 1 tablespoons oil.
If you are careful and catch this, this is a five star recipe in my humble opinion : )
the sauce was very tasty, i added carrot slices and watercrests (spelling???), and would make that again; however, the batter was a mess; clean up was bad enough, but the taste was not fit for consumption! next time i would just dust it with tempura flour or all purpose,
I loved this recipe. It came out absolutely delicious. I used a fresh pineapple for more flavor and it was amazing! I highly recommend
This recipe was easy ,it made great left-overs the next day!
i added a bit more seasoning to the chicken to bring up the flavor, the parsley and basil made it smell even better, the sauce was okay but i ended up doing it over using the ketchup and sugar instead, tasted so much better! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Stir-Fried Sweet and Sour Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 206
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This elegant sweet and sour chicken has just the right amount of tang.
A simple chicken-and-veggie stir-fry with sweet and spicy flavors.
Strips of chicken breast simmer in a sweet, spicy, gingery sauce.