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.

pinch tips: How to Debone a Chicken



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)

Directions Step-By-Step

Rinse 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