Chicken With Sweet and Sour Fig Sauce

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Cookin Dude 1

"Sweet and tangy. This is a refreshing meal that I serve over couscous."
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40 m servings 385 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 52 mg
  • 2%

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. Remove figs from syrup; cut each fig into quarters. Reserve 1/4 cup of syrup.
  2. Heat water and sugar in a sauce pan over medium-high heat until sugar is dissolved and water begins to simmer. Reduce heat to medium; add white vinegar, red onions, yellow peppers, figs, and syrup. Return to a simmer and cook uncovered for 10 minutes, stirring occasionally.
  3. Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts, one at a time, until browned and the meat is no longer pink inside, about 4 minutes per side. Remove from pan to a paper towel-lined plate.
  4. Mix cornstarch and water together in a small bowl. Add to fig sauce, stirring constantly until sauce is thickened.
  5. Serve chicken breasts topped with the fig sauce.


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This recipe was alot of work and created a big, big mess. I thought the flavor was good. Boyfriend didn't like it. I seasoned the chicken with salt, pepper and garlic powder before I mixed it ...

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