Sweet and Sour Chicken

Finally a sweet and sour chicken recipe that is faster and healthier than Chinese take-out! ūüôā Stir-fried chicken with pineapple, red bell peppers, onions and candied ginger in a sweet and sour sauce. Many sweet and sour chicken recipes are deep fried and although I do enjoy the occasional deep fried food, I love this healthier option for my favorite Chinese dish. Serve over long-grain white rice with Egg Rolls and crab rangoon as an appetizer.

Sweet and Sour Chicken


  • 1 ¬†tablespoon olive oil
  • 1 ¬†tablespoon garlic, minced
  • 1 ¬†teaspoon candied ginger, minced
  • 1/2 ¬†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


  1. In a large nonstick skillet, heat oil over medium-high heat. Add garlic, ginger, red pepper, and chicken and sauté 5 minutes or until chicken is no longer pink. Remove from pan; set aside.
  2. Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender.
  3. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for garnish. In a two cup measuring cup, whisk together the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar until smooth.
  4. Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Remove from heat and sprinkle with cashews.

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Source: adapted from Cooking Light, April 2007


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