Chinese Recipes: Sweet & Sour Chicken

Barbara G.

Staff member

1 lb boneless, skinless chicken tenders
1 onion, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
½ cup frozen sliced carrots
¼ cup soy sauce
2 tbsp agave
20 oz can pineapple tidbits, juice reserved
3 tbsp seasoned rice vinegar
2 tsbp ketchup
2 tbsp cornstarch
½ tsp ginger
1 tsp garlic
Minute Whole Grain Brown Rice


1. Cut chicken into bite size pieces

2. Spray pan with cooking spray

3. Brown chicken over medium heat until cooked through

4. Remove chicken from pan, set aside

5. Place all vegetables in pan and cook until tender

6. In a separate large pot, over medium high heat, add soy sauce, agave, pineapple juice, vinegar, ketchup,
garlic and ginger

7. Mix cornstarch with 2 tbsp water and add to sauce

8. Sauce will thicken quickly so stir constantly

9. Remove from heat, add chicken, pineapple and vegetables to sauce

10. Serve over rice

Source: MotherhoodOnRocks