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Sweet & Sour Chicken

Sweet & Sour Chicken recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 450
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
  • 1 Carrot; cut in pieces
  • 1 Green Pepper; cut in pieces
  • 1 medium Onion; quartered
  • 4 tablespoon Tapioca; quick-cooking
  • 4 Chicken Breasts; boned,
  • 8 oz Pineapple chunks unsweetened
  • 1/3 cup Dark brown sugar; packed
  • 1/3 cup Red wine vinegar
  • 1 tablespoon Soy sauce
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Ginger, ground
  • 4 cups Rice; hot cooked
Directions
  1. 1
    Preheat oven to 300F (150C) if using the oven method, or prepare your slow cooker.
  2. 2
    Place the chopped carrots, green pepper, and quartered onion in the bottom of a greased baking dish or slow cooker insert.
  3. 3
    Sprinkle the quick-cooking tapioca evenly over the vegetables to help thicken the sauce.
  4. 4
    Place the boned chicken breasts on top of the vegetables.
  5. 5
    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.
  6. 6
    Pour the sauce mixture evenly over the chicken and vegetables.
  7. 7
    If using the oven, cover the dish tightly with foil. If using a slow cooker, cover with the lid.
  8. 8
    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.
  9. 9
    While the chicken cooks, prepare the rice according to package directions.
  10. 10
    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.

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Read it online: https://www.chefs-mate.com/recipe/sweet-sour-chicken/