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Sweet 'n Sour Chicken

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“Sweet and sour dishes are so versatile! All you need are the basics and then just add what you like or have on hand.If you like this, put more of it in, if you don't like that, don't put so much in. As long as you are happy with the sauce, you can add baby sweet corn on the cob, baby sweet gherkins, bamboo shoots, water chestnuts, carrots or bell peppers (try using multi colors!). Just have fun creating!”

Ingredients Nutrition


  1. Drain pineapple; reserve juice.
  2. Cut chicken into bite-size pieces.
  3. Season with salt and pepper.
  4. In large nonstick skillet heat oil over medium high heat; brown chicken, turning once.
  5. Reduce heat.
  6. Add carrots, bell pepper, onion and garlic to skillet.
  7. Cover; simmer 5 minutes.
  8. Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and juice in small bowl until blended.
  9. Stir into same skillet. Cover; simmer 10 minutes longer. Stir in pineapple; heat through. Serve with hot rice.

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