Kimmy's Favorite Sweet and Sour Chicken

Kimmy's Favorite Sweet and Sour Chicken

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"Sweet, tangy, and satisfying. The chicken is stir fried instead of battered and deep fried, and is served with a yummy sauce, bell pepper, carrots, onion, and pineapple over rice."
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Ingredients

1 h 35 m servings 432 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1109 mg
  • 44%

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.

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Directions

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  1. Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
  2. Heat vegetable oil in a skillet on medium-high heat.
  3. Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
  4. Remove chicken from the skillet and set aside.
  5. Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
  6. Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
  7. Stir mixture and lower heat to medium-low.
  8. Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
  9. Stir in carrots, onion, and bell pepper.
  10. Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
  11. Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

Very good. Used "lite" soy sauce. Chicken stock in place of water and slightly less sugar which made it sweet enough.Everything else followed exact. Use 1/3 CAN of tomato soup and divide the res...

Most helpful critical review

I'm so sorry, but we didn't enjoy this recipe at all. I think it was the tomato soup that killed it.

Very good. Used "lite" soy sauce. Chicken stock in place of water and slightly less sugar which made it sweet enough.Everything else followed exact. Use 1/3 CAN of tomato soup and divide the res...

My family and I enjoyed this a lot. Thankfully, I read the reviews before I made it, so I was able to make the modifications that I felt were appropriate. I added 2 tbsps. of ginger to the marin...

I didn't try it because I'm vegetarian haha but my family and guests gave it rave reviews!! I used fresh pineapple and the juice from 1/2 a large orange instead of pineapple juice.

I'm so sorry, but we didn't enjoy this recipe at all. I think it was the tomato soup that killed it.

It didn't taste like restaurant quality, but it was a good dinner.

I have made this 4 times before, 3 time with chicken thighs bl/sl and once with pork it turn out great each time. I must admit that I subbed 1/3 Ketchup in place of tomato soup and cut back on t...

I used a gourmet pomegranate flavored vinegar. It turned it a dark color but it was delicious!

Fast and delicious Even faster if stir fry veggies while making sauce

I liked this one but it was way too sweet. I made it as the recipe call for but next time I think I will but half the sugar.