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Sweet and Sour Chicken With Pineapple and Veggies

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“After searching for hours trying to find a recipe that I had made, I finally gave up and am going ahead and posting mine. We like ours more sweet than sour, so if you do, too, this might be for you! Hope you enjoy it as much as we do!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut up chicken breasts, however many you'd like in there (about 1 pound is good), and saute in large deep skillet with oil til done. About 10 minutes depending on how you cut them.
  2. Remove to a bowl and cover to keep warm and moist.
  3. Drain and wipe out skillet with a paper towel.
  4. Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce.
  5. Over medium heat, heat til boiling and thickened stirring constantly. You'll know when the sauce is done because it will turn dark and clearish and thicken quickly.
  6. Reduce heat.
  7. Add chicken and water chestnuts (drained), cover and simmer over low heat about 10 minutes, stirring ocaisionally.
  8. Stir in pea pods and baby corns and continue to cook 5 minutes longer, uncovered, stirring ocaisionally and gently.
  9. *If you'd like, you can add a small can of mandarin oranges (DRAINED) to this at this point. But just fold them in and serve immediately. I like them in there, but they do tend to water down the sauce a bit, so be careful if adding them. BARELY fold them in and serve right away.
  10. Serve all over cooked rice.

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