Sweet and Sour Chicken

Photo: janescully

Photo: Sweet and Sour Chicken Recipe Rated stars out of 5 Rate This Recipe Read 42 Reviews Total Time: 30 min Prep 20 min Cook 10 min Yield: 4 servings Level: Intermediate Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry. Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced.

Yield: 4 servings
Community Recipe from


  • 2 tablespoon(s) Honey
  • 1 teaspoon(s) Chili-garlic sauce
  • 2 tablespoon(s) Rice wine vinegar
  • 1 teaspoon(s) fresh ginger, Finely grated
  • 1 tablespoon(s) Soy sauce
  • 1/4 cup(s) Orange juice
  • 2 teaspoon(s) cornstarch
  • 6 ounce(s) chicken breasts, Boneless and skinless, cut into 1" pieces
  • 4 teaspoon(s) peanut oil
  • 6 ounce(s) chicken thighs Boneless and skinless, in into 1"
  • Salt, To taste
  • Pepper, To taste
  • 2 bell peppers, Cut into 1" strips
  • 6 Scallions, 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
  • 8 ounce(s) Snow peas, Trimmed
  • Cooked brown rice
  • Peanuts for sprinkling, Chopped


  1. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

  2. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

  3. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

  4. Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg
January 2013

This recipe is a personal recipe added by janescully and has not been tested or endorsed by MyRecipes.

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