Sweet and Sour Chicken

Finally a sweet and sour chicken recipe that is faster and healthier than Chinese take-out! 🙂 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

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  • 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.

Source: adapted from Cooking Light, April 2007

This entry was posted in Chicken, Main Dish and tagged , , . Bookmark the permalink.

15 Responses to Sweet and Sour Chicken

  1. lena says:

    hi sweet pea, this is definately more healthier without deep frying, at times when i cook this at home, i will also just stir fry them too. I’m sure you are very pleased with the results, it looks just like the ones we have it over here. If you wish, you could also add in some tomato sauce/ketchup to the sauce, it’s nice.

  2. I’ll have to try this – sweet and sour chicken is Jeremy’s favorite and I always enjoy it, too!

  3. yum, yum, yum, yum!!!!!! I have to make this!! Thanks for another awesome recipe!

  4. briarrose says:

    Beautiful dish. I love the mix of spicy and sweet. The cashews are a wonderful touch.

  5. Monet says:

    I love the flavors of Chinese food…but I don’t like how it makes my tummy feel. Too much grease and MSG! I’m enjoying the recipe that you shared with us today. I may have to change our dinner plans and make this tonight. It looks too good to pass by! Thank you for bringing a little brightness in my day. I appreciate you!

  6. I love being able to choose my own ingredients when making ‘take-out’ food at home. Looks delicious!

  7. Honey says:

    wow… this dish looks soooooooooo yummy and so healthy at the same time. I love the look of it, and I may just have to make it. Btw… where do you purchase dry sherry? any grocery store? oil section?


    • Christina says:

      Thanks! For this recipe I would recommend buying a bottle of dry sherry wine. There is a “cooking sherry” but it has added salt to it so I am not sure how that would taste. A bottle of it is cheap (around $5) and then you can have a glass of it for dinner! 🙂

  8. Mary says:

    What a gorgeous looking entree. I love sweet and sour dishes and this is near perfect. I hope you have a wonderful day. Blessings…Mary

  9. Beth says:

    This looks delicious. Bookmarked!

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  12. Suzanne says:

    lovely dish, Sweet and Sour is a great dish and lower in fat is an extra!

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  14. Laura Pruitt says:

    This was so good! Can’t wait to make more of your Chinese recipes! Planning to make the egg rolls and General Tso’s chicken this week too!

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