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.

Shared by
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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