Sweet and Sour Chicken
An Asian favorite with colorful vegetables, sweet pineapple and juicy chicken all tossed with a traditional sweet & sour sauce
20
Prep Time
20
Total Time
6
Servings
9
Ingredients
starstarstarstarstar of 5 ( ratings)
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Ingredients

  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 small onion, chopped
  • 1 large red bell pepper, seeded, cut into 3/4-inch chunks
  • 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
  • 1 can (8 oz each) La Choy® Bamboo Shoots, drained
  • 1 can (20 oz each) pineapple chunks in juice, drained
  • 1 jar (10 oz each) La Choy® Sweet and Sour Sauce
  • 1 tablespoon La Choy® Soy Sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • La Choy® Chow Mein Noodles, optional

Directions

  1. Heat 1 tablespoon of the oil in large skillet or wok over high heat. Cook and stir onion and red bell pepper about 2 minutes, or until crisp tender. Remove from skillet; set aside.
  2. Pour the remaining 1 tablespoon oil into skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add onion and bell pepper back to skillet. Stir in bamboo shoots and pineapple chunks.
  3. Combine sweet & sour sauce and soy sauce in small bowl; add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, stirring occasionally, about 1 minute. Serve with chow mein noodles, if desired.

Nutrition Facts

Serving Size6 servings (1 cup each)
Calories274

View Complete Nutrition Information

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Sweet and Sour Chicken

An Asian favorite with colorful vegetables, sweet pineapple and juicy chicken all tossed with a traditional sweet & sour sauce
20
Prep Time
20
Total Time
6
Servings
9
Ingredients
starstarstarstarstar

Ingredients

  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 small onion, chopped
  • 1 large red bell pepper, seeded, cut into 3/4-inch chunks
  • 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
  • 1 can (8 oz each) La Choy® Bamboo Shoots, drained
  • 1 can (20 oz each) pineapple chunks in juice, drained
  • 1 jar (10 oz each) La Choy® Sweet and Sour Sauce
  • 1 tablespoon La Choy® Soy Sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • La Choy® Chow Mein Noodles, optional

Directions

  1. Heat 1 tablespoon of the oil in large skillet or wok over high heat. Cook and stir onion and red bell pepper about 2 minutes, or until crisp tender. Remove from skillet; set aside.
  2. Pour the remaining 1 tablespoon oil into skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add onion and bell pepper back to skillet. Stir in bamboo shoots and pineapple chunks.
  3. Combine sweet & sour sauce and soy sauce in small bowl; add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, stirring occasionally, about 1 minute. Serve with chow mein noodles, if desired.
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