Sweet-and-Sour Chicken

Yield: 6 servings (serving size: 1/6 of chicken mixture and 1/2 cup rice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 0.0%
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.4g
  • Carbohydrate: 35.9g
  • Fiber: 0.8g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 402mg
  • Calcium: 0.0mg


  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups pineapple juice
  • 1/4 cup rice wine vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup reduced-calorie ketchup
  • 1 tablespoon low-sodium Worcestershire sauce
  • Cooking spray
  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 cup thinly sliced green bell pepper (about 1 large)
  • 3 cups cooked long-grain rice


  1. Combine first 9 ingredients; set aside.
  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; stir-fry 5 minutes. Add green bell pepper; stir-fry 2 minutes. Gradually stir cornstarch mixture into chicken mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  3. To serve, spoon 1/2 cup rice onto each plate; top evenly with chicken mixture.
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