Sweet and Sour Chicken

Sweet and Sour Chicken Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

This Sweet and Sour Chicken recipe is faster and healthier than take-out. It's a win/win!


4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 388
Caloriesfromfat 27 %
Fat 11.6 g
Satfat 2.4 g
Monofat 6.2 g
Polyfat 2 g
Protein 41.5 g
Carbohydrate 28.9 g
Fiber 2.1 g
Cholesterol 101 mg
Iron 2.7 mg
Sodium 858 mg
Calcium 58 mg


1 tablespoon olive oil
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/4 teaspoon crushed red pepper
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 (15 1/4-ounce) can pineapple chunks in juice, undrained
1/3 cup reduced-sodium soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons cornstarch
2 teaspoons brown sugar
1/4 cup dry-roasted chopped cashews


Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.

Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.

Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.

Michele Powers,

Cooking Light

April 2007
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