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Sweet-and-Sour Chicken

Photo: Con Poulos; Styling: Paige Hicks

Hands-on time 35 mins
Total time 50 mins

Serves 4

Made a homemade Sweet-and-Sour Chicken that tastes better than takeout!


  • 2 tablespoons vegetable oil
  • 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • Salt and pepper
  • 1 medium onion, chopped
  • 1 green bell pepper, cored, seeded, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 20-oz. can pineapple chunks in juice
  • 1/3 cup apple cider vinegar
  • 1/3 cup packed light brown sugar
  • 1 8-oz. can tomato sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons low-sodium soy sauce
  • Cooked rice, for serving
  • 2 scallions, white and light green parts, thinly sliced

Nutrition Information

  • calories 482
  • fat 20 g
  • satfat 4 g
  • protein 27 g
  • carbohydrate 56 g
  • fiber 3 g
  • cholesterol 114 mg
  • sodium 669 mg

How to Make It

  1. Preheat oven to 350°F. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook until brown on all sides, about 5 minutes. Transfer to a 2-quart ovenproof dish.

    Chopping Onion
  2. Heat remaining oil in same skillet over medium-high heat. Add onion and bell pepper. Cook, stirring, until onion is soft and pepper is crisp-tender, about 5 minutes. Add garlic, then cook for 1 minute more.

  3. Add ginger, pineapple, vinegar, sugar and tomato sauce. Bring to a boil. In a small bowl, combine cornstarch and soy sauce; stir into pineapple mixture. Cook, stirring, until sauce becomes translucent, about 1 minute. Pour over chicken; stir to combine.

  4. Cover and bake until chicken is cooked through, about 15 minutes. Serve over rice. Garnish with scallions.