China Sun Chicken

China Sun Chicken

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Jen 0

"This sweet and savory dish is prepared wok-style. You can substitute the chicken for pork if you like. Serve it over rice. I hope you enjoy!"
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40 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
  2. Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.


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Great! Lots of flavor with limited ingredients! I added a bit of curry powder too.

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