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Sweet & Sour Chicken

Sweet & Sour Chicken

Sweet & Sour Chicken

Fresh is the key! Please don’t use canned pineapple in this amazing and delicious dinner. There is no comparison to the real thing. You’ll need your biggest fry pan and get your rice started first because this recipe is quick and easy. And awesome! - Jenny Jones

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Makes: 2 servings

Sweet & Sour Chicken

Ingredients:

    Main Ingredients:
  • 2 teaspoons oil (I use non-GMO canola)
  • about 1/2 pound chicken breasts cut into 1” cubes
  • 3-4 cups colored peppers, coarsely chopped
  • 1 cup onion, coarsely chopped
  • 1 1/2 cups fresh pineapple cut in big chunks
  • Sauce:
  • 1/4 cup pineapple juice (I use canned)
  • 1/3 cup chicken stock
  • 1/4 cup rice vinegar
  • 1 Tablespoon soy sauce (I use low sodium)
  • 3 Tablespoons brown sugar
  • 2 Tablespoons cornstarch
  • 1 clove garlic, crushed
  • 1/4 teaspoon salt
  • pepper to taste

Instructions:

  1. Combine sauce ingredients in a small bowl.
  2. Cook & stir chicken in hot oil over medium-high heat for 2 minutes, until lightly browned. Sprinkle with salt & pepper.
  3. Add peppers and onions. Cook & stir 2-3 minutes.
  4. Add sauce and cook until thick, about 2 minutes.
  5. Stir in pineapple. Serve over rice.

12 Comments on "Sweet & Sour Chicken"

  1. Betty

    I just subscribed to your post and I’m glad I did. I’m 70 years old and have been in a cooking funk…..so many meals prepared . I needed something to get me going again. The timing of your recipes makes me think I’ll be in and out of the kitchen in jig time and with a good dinner to set before my husband and I . But about this recipe. I’m allergic to pineapple ,can I substitute another fruit? Many thanks

    • Jenny

      Sweet & sour chicken is really all about the pineapple and I can not think of any other fruit to substitute. How about trying my Chicken & Peppers? It’s quick and easy.

  2. ally

    hey jenny, I’ve made this recipe a couple of times,what was I was wondering is that could you use pork instead of chicken.

    • Jenny

      I tried it with pork and didn’t like it at all so I would not recommend it.

      • Lois B

        This recipe is very similar to one I use for sweet and sour anything including pork. BUT…IMHO…to tenderize the meat, it is absolutely essential to cut pork ( or chicken) into bite size chunks and marinate for 24 hours in bottled lime juice, in my largest mixing bowl, stirring a couple of times when I think of it. I use lean loin chops or loin roast, trimming all possible fat. Freezer room allowing, I usually do this in large quantities when either pork loin or chicken breasts are on sale, then freeze in quantities I will use for a stir fry, with a little of the lime juice included. Lime doesn’t work for beef, but tomato juice does. This makes for very tender meat

  3. anonymous

    This is my go-to stir fry recipe. It’s basic for those that haven’t tried stir fry before, but easy to customize and the sauce is delicious.

  4. Madame Butterfly

    You said you eat this with sushi (sticky) rice. Is there a special kind I should buy? Is it a cooking method that makes it sticky or is it just a very starchy rice? Can I double this recipe? I love, love, S&S chicken, too but I like leftovers because I’m disabled.

    • Jenny

      Sushi rice is a short grain rice that’s sticky and slightly sweet. When cooked it will hold its shape in a clump, making it easy to eat with chopsticks. My partner uses chopsticks and that’s the only reason I make it; otherwise, I would probably use Uncle Ben’s. But it is more traditional with Chinese food. I buy the house brand at Whole Foods but a close second would be Calrose rice (any brand), which may be more available. The trick is to rinse the rice thoroughly until the water runs clear before cooking. I have never doubled the recipe but I don’t see why not.

    • Lois in So. California

      I learned to cook great rice from my husband, who lived in Hong Kong for many years. Use a small pan for small quantities, a larger pan for larger quantities. This method works for any size pan. I always use long grain rice because that was Hubby’s preference.

      Wash hands and rinse them thoroughly.
      1)Fill pan with rice up to the middle of the first knuckle of your index finger held vertically inside the pan with the tip touching bottom of pan.
      2)Add cold water to cover rice, swish around with your finger, annd remove any foreign material or badly discolored grains.
      3)Drain most of the water out. This will also remove some of the starch so the rice won’t be too sticky. If you want it sticky, drain only if water looks “dirty”, or if there is already too much water for the next step.
      4)Insert index finger vertically again, add cold water up to the middle of the second knuckle. If you are cooking a huge quantity, well above first knuckle, measure and use 2 cups water for every 1 cup of rice.
      5)Bring to a full boil. As soon as it boils, cover tightly with a lid (or foil) and immediately reduce heat to the lowest possible setting.

      DO NOT STIR at any time during cooking process. Do not remove cover for twenty minutes. (Possibly a little longer for a very large quantity in a tall narrow pan such as a stock pot). Taste test from the top layer of rice. If not done it will have a gritty texture when you chew. Replace lid and check again in 5 to 10 minutes. When it tastes right, turn off the heat. Cover to keep warm for serving.

      I have been cooking rice this way for over 50 years, and this method has always produced perfect steamed white rice.

      Soak the pan filled with cold water overnight before washing it. Otherwise you will have to work very hard getting it clean.

  5. Hilda

    In your sweet & sour chicken recipe, it indicates that it is for 2 servings. Three fourths of a pound of chicken sounds like a lot for 2 servings. Please advise. Thank you.

    • Jenny

      You’re right, it’s probably more than is needed. I used to use two chicken breasts for this recipe but these days I use one and a half. I will adjust the recipe and thank you so much for the note.

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