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Registered: ‎03-09-2010

Very Easy and Delicious!

I copied this from RS swap (sorry didnt copy the author), it takes about 30 minutes.

I added chopped onions (1/4 cup coarse)

Sweet and Sour Chicken


  • 2 tablespoons vegetable oil
  • 2 boneless chicken breasts, sliced into strips
  • Salt and pepper
  • 1/2 cup chopped red pepper
  • 4 teaspoons cornstarch, mixed with 4 teaspoons water
  • 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
  • 3 tablespoons light brown sugar
  • 3 tablespoons rice wine vinegar
  • 1/4 cup chicken stock
  • 1/2 cup chopped green pepper
  • Carrots
  • Snow peas


In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add carrots and cook 2 minutes, add red and green peppers and cook for 1 more minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice (use remainder of chicken stock for rice)