This streamlined Sweet & Sour Chicken recipe is perfect for busy weeknights when you crave takeout flavors without the wait. Using simple pantry staples like Bisquick and canned pineapple, this dish delivers a delightful contrast of textures: tender, juicy chicken breasts with a lightly crisp exterior, smothered in a warm, tangy sauce. The addition of green peppers adds a fresh crunch, while the classic sweet and sour profile provides a comforting, familiar taste. It’s a budget-friendly, family-approved meal that comes together in under thirty minutes. Ideal for serving over rice or with steamed vegetables, this recipe proves that you don’t need a wok or deep fryer to create a satisfying, restaurant-style Chinese-inspired dinner at home.
Sweet & Sour Chicken Breasts
Description
This streamlined Sweet & Sour Chicken recipe is perfect for busy weeknights when you crave takeout flavors without the wait. Using simple pantry staples like Bisquick and canned pineapple, this dish delivers a delightful contrast of textures: tender, juicy chicken breasts with a lightly crisp exterior, smothered in a warm, tangy sauce. The addition of green peppers adds a fresh crunch, while the classic sweet and sour profile provides a comforting, familiar taste. It's a budget-friendly, family-approved meal that comes together in under thirty minutes. Ideal for serving over rice or with steamed vegetables, this recipe proves that you don't need a wok or deep fryer to create a satisfying, restaurant-style Chinese-inspired dinner at home.Ingredients
Directions
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In a large plastic bag, combine the Bisquick baking mix, cornflake crumbs, salt, paprika, and pepper.
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Lightly moisten the chicken breasts with cold water, then shake them in the bag one at a time to coat thoroughly.
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Arrange the coated chicken breasts skin-side up in an 8x8-inch microwave-safe dish, placing the thickest parts toward the outer edges for even cooking.
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Cover the dish with waxed paper and microwave on high for 8 minutes, rotating the dish halfway through.
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Continue microwaving for another 6 to 8 minutes, or until the chicken is cooked through and no longer pink inside.
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While the chicken cooks, combine the sweet and sour sauce, drained pineapple chunks, and green pepper strips in a 4-cup microwave-safe measure.
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Cover with waxed paper and microwave on high for 3 minutes, stirring once halfway through.
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Continue microwaving the sauce mixture for 2 to 3 more minutes, or until the green peppers are crisp-tender.
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Serve the hot sweet and sour sauce and pineapple mixture over the cooked chicken breasts.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 172.9kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.0g5%
- Cholesterol 85.0mg29%
- Sodium 2174.0mg91%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 31.0g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure chicken reaches an internal temperature of 165F (74C) for safe consumption.
For a crispier coating, you can broil the chicken in the oven for the last 2 minutes of cooking instead of microwaving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave to prevent the chicken from drying out.
If cornflake crumbs are unavailable, you can substitute with crushed crackers or panko breadcrumbs.
Serve over steamed rice or noodles to soak up the delicious sauce.
