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Sweet & Sour Chicken

Updated on June 12, 2013

Sweet or Sour?

5 stars from 1 rating of Sweet and Sour Chicken

Nice and Quick

Although slightly higher in carbohydrate per portion than an ordinary stir-fry, I try to keep the Carbs to a minimum in comparison to an ordinary Chinese recipe, which is usually very rich. I do this as this recipe is created for people on a diet or with Diabetes to able to enjoy nice, rich and tasty Chinese food, without the extra sugar and fat. Enjoy!


Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: Serves 4


  • 1 tablespoon olive oil
  • 300g chicken breast fillets, skinless, cut into strips
  • 1 onion, finely chopped
  • 1 carrot, cut into thin strips
  • 1 red pepper, de-seeded and sliced
  • 1 green pepper, de-seeded and sliced
  • 150g canned pineapple in natural juice, drained
  • 6 tablespoons pineapple juice
  • 1 tablespoon light soy sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon cornflour
  • 2 tablespoons cold water
  • salt & pepper

Have everything ready!

  1. Heat the oil in a wok or large non-stick frying pan until sizzling.
  2. Add the Chicken and stir-fry for 2 minutes
  3. Add the onion, carrot, peppers, toss well and cook for 3 minutes, stirring occasionally.
  4. Add the pineapple and the reserved juice, the soy sauce, vinegar and seasoning and bring to the boil.
  5. Blend the cornflour with the water, stir into the mixture and cook for 2 minutes to thicken.
  6. Adjust the seasoning with the salt and pepper and serve immediately as a main or side dish with rice or noodles.
Nutrition Facts
Serving size: 300g
Calories 160
Calories from Fat0
% Daily Value *
Saturated fat 0 g
Carbohydrates 10 g3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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