Tasty Sweet and Sour Chicken

Russ Myers


The apricot fruit spread and mandarin oranges create the sweet and the vinegar creates the sour in this heavenly chicken stir fry dish.

★★★★★ 2 votes
4 servings
20 Min
10 Min


6 oz. Boneless skinless chicken breast
2 Tbsp. Rice vinegar
2 Tbsp. Low sodium soy sauce
3 Cloves garlic minced)
1/2 tsp. Minced fresh ginger
1/4 tsp. Crushed red pepper
1 tsp. Vegetable oil
3 Green onions with tops (cut into 1 inch pieces)
1 lg. Green bell pepper (cut into 1 inch squares)
1 Tbsp. Cornstarch
1/2 C. Low sodium chicken broth
2 Tbsp. Apricot fruit spread
1 Can (11 oz.) Mandarin orange wedges
2 C. Cooked white rice (or Chinese egg noodles)


1Rinse chicken and pat dry with paper towels. Cut chicken crosswise into 1/2 inch strips. Combine vinegar, soy sauce, garlic, ginger, and red pepper in a large bowl. Toss chicken with garlic mixture. Marinate 15 minutes. Heat the wok over medium heat until hot. Drizzle oil into the wok and heat 30 seconds. Drain chicken; reserve the marinade. Add the chicken to the wok; stir fry 3 minutes or until chicken is no longer pink in the center. Stir in onions and green pepper; stir fry 3 minutes or until vegetables are crisp tender. Combine cornstarch and reserved marinade; stir until smooth. Stir broth, fruit spread, and cornstarch mixture into the wok. Stir fry 1 minute or until sauce boils and thickens. Add orange wedges; heat through. Serve with rice (or noodles).

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom