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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 amazing! I used corn starch (2 TSP) in place of Flour to lower the WW pps and it is still amazing!
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.
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
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
This elegant sweet and sour chicken has just the right amount of tang.
Strips of chicken breast simmer in a sweet, spicy, gingery sauce.
See how to make baked chicken thighs with a sweet, hot mustard glaze.