Sweet and Sour Chicken

33 Reviews
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4 servings (serving size: about 1 cup)
By Michele Powers
April 2007
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

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Ratings & Reviews

neonpink's Review

cherylou
August 18, 2013
N/A

MarloM's Review

shcox01
February 25, 2013
Was good. Since I'm cutting back on sodium cut soy sauce in half... Skedaddle a little, but was pretty good. Kids and dh liked it.

sharird's Review

ncparkins
December 27, 2014
Needed a little more something. Not sure what. A little more sweet and sour actually. Was a lot of soy sauce.

karenfar's Review

geo123
October 11, 2013
This is really good for a weeknight dinner. I made half the recipe for 2 of us but used fresh garlic and added more veggies than called for. Also used a green pepper instead of red because I had it on hand. I made a full recipe of the sauce and it was a little too thick so less cornstarch next time. I garnished with toasted sliced almonds which worked perfectly.

Stinkinkitchen's Review

neonpink
February 19, 2013
As other reviewers have noted, it was too much of something (ginger and sherry?) and lacking something else (salt and something tangy). I added fresh string beans and shredded carrots, which were yummy. Thinking this would be nice in a hoisin sauce right out of a jar. I did like the red pepper flakes, added the right amount of hot. Not bad, will try again with some tweaks.

cherylou's Review

csher90210
September 27, 2012
I make this regularly at our house. Not a favorite but a good solid meal. My husband likes it plenty and I'm just so-so about it. The flavors are really strong so plain rice really helps out.

SonaH76's Review

radiohigh
July 17, 2012
N/A

KittyD22's Review

PatriciaSpano01
January 08, 2012
Great recipe! I skipped the celery and the cashews (because I was out) and even the kids loved it! And it killed the chinese craving. I wll definitely be making this again. Yum!

Deshala's Review

rtallerico
January 07, 2012
The first day I ate this I thought it was okay. A lot of effort (chopping everything) for something to be good but not great. The second day it was much better. The flavors need to marinate together on this. My mother and husband really liked it. I used brown rice, omitted the cashews and used fresh ginger.

rtallerico's Review

MarloM
October 11, 2011
Didn't taste like sweet and sour chicken at all. The soy sauce over powered everything else. I would consider making again with much less soy sauce.