Recipe by sal
"A one pan dish of chicken, bell pepper, water chestnuts, and pineapple with a soy sauce, vinegar, and brown sugar sauce. Serve this tasty, Asian-inspired dish over hot rice!"
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1 (20 ounce) can
pineapple chunks, juice reserved
green bell peppers, diced
1 (8 ounce) can
water chestnuts, drained and sliced
1 1/2 pounds
cooked chicken meat, cut into strips
This recipe is really good, here's a little hint. Instead of the flour for the thickening, add about 2 tlbs. of cornstarch to 3/4 cup of ketchep, mix it up well until there are no lumps and pour the ketchep mixture in the hot sauce, it's thickens nicely and ketchup is a must in sweet and sour sauce I think. I added lots of chopped different colour peppers and onions. Yummy over rice.
DO NOT USE CRUSHED PINEAPPLE! I would probably cut down on the vinegar too, as the recommended amount makes for a very very strong sauce. I think with some tweaking to suit your families tastes, this could quickly become a fave!!!!!! ( I know I am still experimenting!)
This was a great for a quick put together meal. I didn't have celery or the pineapple but it worked really well substituting mandarin oranges and dried cranberries. I also added a clove of minced garlic, onion, sliced carrot and used corn starch to thicken. Tastes great using pork also.
This was amazing! I used corn starch (2 TSP) in place of Flour to lower the WW pps and it is still amazing!
To give this dish that orangey color, I added four tablespoons of catsup. I cut back on the sugar because I used pineapple juice instead of the chunks. I also used cornstarch to thicken and not flour. With my chicken, I dipped the pieces into egg and then into cornstarch and deep fried. Once done, I put everything into my crockpot and let it simmer. Everyone at our Christmas party said it tasted very authentic and I suppose due to my slow cooker, the chicken was incredibly tender. Thanks so much!
use ciger vinegar - very good flavour. Will definitely use this recipe again and again!
Simply wonderful! Finally, a recipe that makes anything we can get at a restaurant pale in comparison. I followed several hints from other people: ommitted celery (we don't like it), used 1/4 cup of soy suace, 1/4 cup of vinager, & 1/4 cup of ketchup; also would suggest taking about 1/2 cup of the hot liquid out, mixing it with the flour and then returning it to the rest of the mixture to avoid lumps. Took this to a pot-luck, served over white rice, and it was all but licked clean. The best part: my family loves it. Thanks!
Oh my gosh, this is to die for! I just made it, & I can't wait for supper to eat it! I had to "sneak a little taste" of it already, & I can't believe how something that was as easy as this was to make, can be soooooooo good! I know my family is going to love it! There will be no leftovers tonight! Thanks Sal, for submitting this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Chicken II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
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