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Sweet and Sour Chicken

Course Chicken, Main Meals
Cuisine Asian
Author Terri


  • 3 boneless skinless chicken breasts cut into 1 inch cubes
  • 4 tsp soy sauce low sodium
  • 1/2 tsp garlic salt
  • 1 cup flour
  • 2 eggs beaten
  • 1/3 cup vegetable oil
  • 1 large onion
  • 1 green bell pepper seeded and cut into 3/4 inch squares
  • 1 tomato cut into wedges
  • 1 20 oz can pineapple chunks in heavy syrup reserve syrup

For the Sweet and Sour Sauce

  • 1/2 cup malt vinegar
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • 1/3 cup reserved pineapple syrup
  • 1/4 cup tomato paste
  • 1/4 tsp salt
  • 1 1/2 Tbs cornstarch
  • Rice cook according to package directions


  1. Combine chicken, soy sauce and garlic salt in a medium bowl. Mix well.
  2. Add chicken pieces to flour, then to egg mixture, then back to flour until all chicken pieces are well coated.
  3. Heat oil in a wok (or skillet) over medium high heat for 1 minute.
  4. Add chicken pieces to wok and stir-fry for 4-5 minutes, or until browned on all sides.
  5. Remove from wok and set aside.
  6. Drain all but 1 tablespoon of oil from wok.
  7. Add onion and bell pepper to wok and cook for 1 minute.
  8. Return chicken to wok.
  9. Add tomatoes and pineapple, stir-fry for 5 minutes.
  10. Stir in sweet and sour sauce. Cook until sauce is bubbly.
  11. Serve over rice.

Sweet and Sour Sauce

  1. Combine vinegar, sugar, orange juice, pineapple juice, tomato paste and salt to saucepan. Mix well.
  2. Remove 1/3 cup of mixture, add cornstarch, stir well, set aside.
  3. Cook sauce mixture over medium heat until it bubbles.
  4. Add cornstarch mixture to pan and continue cooking over medium heat until sauce has thickened.

Recipe Notes

Recipe adapted from Southern Living, 1985 Annual Recipes cookbook.