"This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired." — VINEYIS
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skinless, boneless chicken breast meat - cubed
sliced green bell pepper
sliced red bell pepper
low sodium soy sauce
1 (8 ounce) can
pineapple chunks, juice reserved
This recipe deserves 5 stars and I'd give more if I could. My pickiest son even loved this. I took others suggestions and doubled the sauce and got a 20 ounce can crushed pineapple and kept the soy sauce the same at 1/4 cup. I also added a heaping tablespoon of ketchup to give it that reddish color you see at restaurants. This was restaurant caliber and I'm adding it to my recipe box to make again and again in the future!
It was just OK. My 4 year old didn't like it and ate a pear instead. My hubby ate two helpings though. I don't know if there was too much soy sauce for the recipe or what, but it just didn't do it for us. I much prefer Lana's S S meatball sauce so next time I will use that. Thank you though!
With some changes this was a very tasty dish. First of all, I followed advice gleaned from a long-ago Chinese room-mate: always stir-fry boneless chicken cubes first (and quickly over high heat), adding them back to the stir-fry once the vegetables are tender crisp. Chicken breast can be very easily overcooked. Here are the other changes I made: I minced up 2 garlic and about a one-inch piece of fresh ginger. I used half of it to stir-fry the chicken and the other half to stir fry the vegetables. Speaking of the vegetables, I added broccoli and green onion (which I had on hand)to the mix. For the sauce, I followed the advice of many reviewers and doubled the vinegar and brown sugar, also adding the juice from a larger tin of pineapple cubes. Given the extra liquid, I decided to increase the amount of cornstarch from 1 to 2 Tbsp, which was perfect. With the extra sauce, I could have added more vegetables. Next time I would increase the peppers. I served it with brown rice. A very satisfying dinner.
I've made this as is and it was very good. With a few changes it can be awesome. I made a lot more sauce using a few different recipes for reference and I added onion. I will definitely make this again.
This was great - I followed someone else's review and used a larger can of pinapple for the extra juice. Next time, I would probably use tidbits instead of pinapple chunks. Totally try it!
I followed this recipe exactly as posted and boy was it good! I love making stirfrys and I have been looking for a good sweet and sour chicken one and am so glad that I finally found it. We gobbled this one down, I will make it again very soon. Thank you so much!
My husband said it was the best sweet and sour chicken he ever had. He bragged about it to his buddies at work! I used Double the ingrdiants on the sauce except the teriaki sauce. Added some ketchup. Plus I used a 20oz can of pineapple chunks and made extra chicken. topped chicken over wild grain rice. This came out awesome. I will be making this dish often! THANKS for sharing!
We really enjoyed this recipe. I liked it because you didn't bread the chicken, which means fewer calories. I did add ketchup to the sauce and also doubled the sauce. The next time I make it I will season the chicken while cooking, we thought the chicken was tasteless.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Chicken III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 84
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