This classic Sweet & Sour Chicken offers a perfect balance of tangy vinegar and sweet brown sugar, coating tender chicken breasts and crisp vegetables in a glossy, flavorful sauce. The combination of carrots, green peppers, and onions adds vibrant color and texture, while pineapple chunks provide a natural sweetness that cuts through the richness. It’s a satisfying weeknight dinner that comes together easily, whether you choose the slow-cooker method for hands-off convenience or the oven method for a quicker meal. Serve it hot over fluffy rice for a complete, family-friendly feast that delivers restaurant-quality flavor at home.
Sweet & Sour Chicken
Description
This classic Sweet & Sour Chicken offers a perfect balance of tangy vinegar and sweet brown sugar, coating tender chicken breasts and crisp vegetables in a glossy, flavorful sauce. The combination of carrots, green peppers, and onions adds vibrant color and texture, while pineapple chunks provide a natural sweetness that cuts through the richness. It's a satisfying weeknight dinner that comes together easily, whether you choose the slow-cooker method for hands-off convenience or the oven method for a quicker meal. Serve it hot over fluffy rice for a complete, family-friendly feast that delivers restaurant-quality flavor at home.Ingredients
Directions
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Preheat oven to 300F (150C) if using the oven method, or prepare your slow cooker.
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Place the chopped carrots, green pepper, and quartered onion in the bottom of a greased baking dish or slow cooker insert.
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Sprinkle the quick-cooking tapioca evenly over the vegetables to help thicken the sauce.
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Place the boned chicken breasts on top of the vegetables.
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In a small bowl, combine the pineapple chunks, packed brown sugar, red wine vinegar, soy sauce, garlic powder, and ground ginger. Stir until the sugar is mostly dissolved.
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Pour the sauce mixture evenly over the chicken and vegetables.
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If using the oven, cover the dish tightly with foil. If using a slow cooker, cover with the lid.
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Bake in the oven for 2 hours, or cook in the slow cooker on low for 8-10 hours, until the chicken is tender and cooked through.
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While the chicken cooks, prepare the rice according to package directions.
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Serve the sweet and sour chicken and vegetables hot over the cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 150mg50%
- Sodium 400mg17%
- Total Carbohydrate 55g19%
- Dietary Fiber 3g12%
- Sugars 25g
- Protein 35g70%
* 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
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Variations: For a quicker meal, use the oven method (2 hours) instead of the slow cooker (8-10 hours). You can also add other vegetables like broccoli or snap peas if desired.
Tips: Ensure the brown sugar is packed firmly into the measuring cup for the correct sweetness level. If the sauce is too thin after cooking, you can mix a little extra cornstarch or tapioca with water and stir it in while reheating.
Safety: Ensure chicken reaches an internal temperature of 165F (74C) before serving.
