Tasty Sweet and Sour Chicken

Tasty Sweet and Sour Chicken


(1 vote) 5 1

The apricot fruit spread and mandarin oranges create the sweet and the vinegar creates the sour in this heavenly chicken stir fry dish.

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Necedah, WI

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 6 oz. Boneless skinless chicken breast
  • 2 Tbs. Rice vinegar
  • 2 Tbs. Low sodium soy sauce
  • 3 Cloves garlic minced
  • 1/2 tsp. Minced fresh ginger
  • 1/4 tsp. Crushed red pepper
  • 1 tsp. Vegetable oil
  • 3 Green onions with tops
  • 1 lg. Green bell pepper
  • 1 Tbs. Cornstarch
  • 1/2 C. Low sodium chicken broth
  • 2 Tbs. Apricot fruit spread
  • 1 Can (11 oz.) Mandarin orange wedges
  • 2 C. Cooked white rice

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Rinse chicken and pat dry with paper towels. Cut chicken crosswise into 1/2 inch strips. Combine vinegar, soy sauce, garlic, ginger, and red pepper in a large bowl. Toss chicken with garlic mixture. Marinate 15 minutes. Heat the wok over medium heat until hot. Drizzle oil into the wok and heat 30 seconds. Drain chicken; reserve the marinade. Add the chicken to the wok; stir fry 3 minutes or until chicken is no longer pink in the center. Cut green onions into 1" pieces and green bell pepper into 1" squares. Stir in onions and green pepper; stir fry 3 minutes or until vegetables are crisp tender. Combine cornstarch and reserved marinade; stir until smooth. Stir broth, fruit spread, and cornstarch mixture into the wok. Stir fry 1 minute or until sauce boils and thickens. Add orange wedges; heat through. Serve with rice (or noodles).

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