Recipe by Traveling_Is_Love
"A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice."
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1 1/2 teaspoons
chopped fresh ginger
clove garlic, crushed
skinless, boneless chicken breast halves
Delicious - perfect balance of flavors. I scaled the recipe back and cut the chicken breasts into medallions; therefore I marinated the medallions for 45 minutes and baked it for 30 minutes at 325º. I served the chicken medallions over mixed greens so I used the marinade that had cooked and thickened during the baking process as the salad dressing. I didn’t have fresh ginger so I substituted dried ginger and used cider vinegar. Perfect - can’t get any easier or tastier than this. Added note: I made this again cutting them into medallions only this time I grilled them on the grill with excellent results. It's a fast, easy and tasty dish.
This recipe was not what I was expecting - it didn't taste anything like sweet & sour chicken. It reminded me of an Asian bottle marinade that we use. All you could taste was soy sauce and it wasn't even sweet, or sour for that matter. The color was not appealing either, it was almost black (like soy sauce) when it came out of the oven. Sorry, just didn't care for this receipe.
I made the marinade the day before and let the chicken sit in it over night. Then I just popped it in the oven to cook. Super easy, absolutely delicious! And, mine wasn't black (as happened to a previous reviewer) it cooked up beautifully! In fact, I'm having the leftovers for lunch right now!!
This was very good. I added a little sesame oil because I like the flavor in chinese style dishes and a few drops of chinese hot oil to give it a little heat. Yummy!
The weather has been surprisingly warm for the month of March in Ohio, so I decided to make this recipe, but in order to take advantage of the nicer weather, we grilled it rather than baking it. I made half the marinade for two chicken breast halves but I only added the cornstarch to half of it. I marinated in the half without the cornstarch. I heated the other half that included the cornstarch on the stovetop until thickened and bubbly. Hubs grilled the chicken, basting with the thickened sauce during the last few minutes, which produced some beautiful looking chicken coming off the grill. While we thought this was quite good, it may not be our absolute favorite – a little too heavy on the soy sauce flavor for us. But that didn’t stop us from polishing off every bite!
I scaled the recipe down for two breast for just the husband and I. When I went to get sugar I realized we were out of white sugar...like that ever happens? So I used brown sugar instead. I used Balsamic vinegar, since it wasn't specified what kind to use. We grilled our breast on charcoal and I cooked the leftover marinade on the stove top to thicken and baste the chicken. I forgot the tablespoon of water, wasn't needed. Next time I make I might put in a teaspoon of chili sauce and add some minced onion for more flavoring.
This is NOT sweet and sour like your thinking. Its totally different. Its not terrible. Its not great either.
Sooo good!!!! made this for dinner with chinese vegetable fried rice. So wonderful hubby could not wait for the leftovers for lunch the next day. Will make again .
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Sweet and Sour Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 13
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