Sweet And Sour Chicken Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Cornstarch1⁄3 Cup (5.33 tbs)
 Salt1⁄2 Teaspoon
 Freshly ground pepper1⁄2 Teaspoon
 Egg whites2
 Boneless skinless chicken thighs/Boneless skinless chicken breasts1 Pound
 Vegetable oil5 Tablespoon
 Onion1 Large
 Green bell pepper1 Large
 Canned sliced water chestnuts5 Ounce
 Tomato1 Medium
 Canned pineapple chunks in juice8 Ounce
 Sweet and sour sauce1 Cup (16 tbs)
 Rice vinegar/Cider vinegar1 Tablespoon

Nutrition Facts

Serving size

Calories 399 Calories from Fat 172

% Daily Value*

Total Fat 19 g29.8%

Saturated Fat 3.7 g18.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 385.1 mg16%

Total Carbohydrates 42 g13.8%

Dietary Fiber 3.2 g12.8%

Sugars 25.6 g

Protein 16 g31.7%

Vitamin A 7.3% Vitamin C 53.5%

Calcium 31.6% Iron 14.3%

*Based on a 2000 Calorie diet


1. Combine cornstarch, salt, and pepper in a plastic bag. A few pieces at a time, dip chicken in beaten egg whites, then shake in cornstarch-filled bag to coat.
2. In a wok or large frying pan, heat 1/4 cup of oil and stir-fry chicken over medium-high heat until golden brown and crisp, 4 to 5 minutes. Use a slotted spoon to remove chicken from pan.
3. Add remaining 1 tablespoon oil to wok and stir-fry onion and bell pepper over high heat 2 minutes. Add water chestnuts, tomato, pineapple chunks and juice, sweet-and-sour sauce, and vinegar. Cook 2 minutes. Return chicken to pan and cook 1 minute, until heated through.