Sweet and Sour Chicken

Sweet And Sour Chicken Recipe

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Tammy Peltonen


This is one of my family's favorites. Pair it up with some frozen Egg Rolls and you have a yummy 'chinese-food nite' at home!


★★★★★ 1 vote

20 Min
30 Min


  • 4
    chicken breasts, skinless/boneless filets
  • 1
    green bell pepper, cut into 1 in. pieces
  • 1
    red bell pepper, cut into 1 in. pieces
  • 1
    large white onion, cut into 1 in. pieces
  • 1/2 c
    brown sugar, light
  • 1 1/2 Tbsp
  • 1 Tbsp
    soy sauce
  • 1/2 c
    vinegar, white distilled
  • 13 1/4 oz
    pineapple chunks, canned in own juice (not in syrup)
  • 1 1/2 Tbsp
    olive or canola oil

How to Make Sweet and Sour Chicken


  1. Cut chicken breasts into 1 inch pieces. Heat 1 tbs. oil in large deep skillet, pan or dutch oven.
  2. Add cut chicken to skillet and cook at medium heat. Stir meat often to cook thoroughly, about 5-7 minutes, until juices run clear. Remove chicken from skillet, add to seperate bowl. Drain juices from skillet.
  3. Heat remaining oil in skillet. Stir-fry onion on medium heat for 3-4 minutes, just until crisp-tender. Add in peppers and cook for another 2-3 minutes. Remove vegetables from pan; add to chicken.
  4. Increase heat to medium-high. Mix together brown sugar and cornstarch in skillet. Stir in pineapple with juice, vinegar and soy sauce. Heat to boiling, stirring constantly until sauce is thickened and bubbling; reduce heat to simmer.
  5. Add chicken and vegetables, stir to cover in sauce. Simmer on low until heated through. Serve over white or brown rice.

Printable Recipe Card

About Sweet and Sour Chicken

Course/Dish: Chicken
Regional Style: Asian

Show 3 Comments & Reviews

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