Sweet And Sour Chicken Recipe

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Sweet and Sour Chicken

Brenda friley


This is 1 of my many favorite recipes.

NOTE: This is my American version of my Korean sister-in-law's homemade recipe. She lives in Seoul, South, Korea.

★★★★★ 1 vote


1/2 lb
chicken breasts, boneless and skinless, cut into 1/2 inch strips
1 medium
carrot, sliced
1/4 c
chopped onion
1 1/2 tsp
canola oil
1 c
fresh or frozen snow peas, thawed
1/2 medium
sweet red and green bell pepper, cut into strips
3 Tbsp
2 Tbsp
1/8 tsp
black pepper
1 can(s)
(6 oz.) pineapple juice
3 Tbsp
2 Tbsp
lemon juice
2 Tbsp
soy sauce, low sodium
1 c
(8 oz.) unsweetened pineapple chunks, drained
2 c
hot cooked rice


1In a non-stick skillet, cook chicken, carrots and onions in oil until chicken is brown and carrots are crisp-tender.
2Add peas, bell peppers.
3Cook and stir until crisp-tender.
4In a bowl, combine the sugar cornstarch, black pepper and pineapple juice until smooth.
5Stir in the ketchup, lemon juice, and soy sauce.
6Pour over chicken and vegetables.
7Add pineapple.
8Bring to a boil.
9Cook and stir for 2 minutes or until thickened.
10Serve over rice.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian