STREAMING NOW: Carnivorous

Sweet and Sour Chicken -- Quick

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I threw this together last night and hubby has requested again tonight! I served it with Rice a Roni's Cheesy Broccoli Rice in a circle around the salad.”
1 plate

Ingredients Nutrition

  • 6 breaded chicken nuggets
  • 14 cup sweet chili sauce
  • 18 cup asian sesame with ginger salad dressing (Ken's brand is what I use)
  • 2 cups shredded lettuce (you can shred your own or buy the packaged stuff)
  • 2 baby carrots, sliced
  • 2 tablespoons onions, thinly sliced
  • 1 tablespoon green pepper, diced
  • 12 tablespoon tomatoes, no seeds, diced
  • 1 tablespoon almonds, sliced
  • 1 tablespoon sunflower seeds, kernels
  • 2 tablespoons cheddar cheese, finely shredded
  • 2 tablespoons rice chow mein noodles
  • 2 tablespoons asian sesame ginger salad dressing (same kind as above)


  1. 1. In a small non-stick skillet, heat up the chicken nuggets, be careful not to burn.
  2. 2. Once somewhat heated, add the Sweet Chili Sauce and the 1/8 cup Asian Ginger Dressing, stir to cover and reduce heat to low.
  3. 3. While the nuggets are cooking in the sauce, assemble the salad as follows:
  4. 4. Lettuce on base, carrots, onions, green pepper and tomato on top of that, then the nuts and seeds.
  5. 5. Once the sauce has cooked down and it has become more of glaze on the chicken, it is ready to put on the salad. Place nuggets carefully on the salad.
  6. 6. Top with the cheese and rice noodles, then the 2 Tablespoons of dressing.
  7. 7. Serve with rice or Hawaiian bread.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a