Kathy Levine'S Sweet And Sour Chicken
A vibrant sweet and sour chicken dish featuring juicy chicken, pineapple, colorful vegetables, and a tangy sauce, perfect for family dinners or entertaining guests.
Ingredients
- 6 chicken breasts, cut into bite-sized pieces and breaded for frying ⓘ
- 2 lemons ⓘ
- 2 (13 oz.) cans pineapple chunks, drained and juice reserved ⓘ
- 1 cup white vinegar ⓘ
- 1.5 cups brown sugar ⓘ
- 0.5 cup soy sauce ⓘ
- 4 tablespoons cornstarch ⓘ
- 12 mushrooms, sliced ⓘ
- 2 onions, quartered ⓘ
- 2 green peppers, quartered ⓘ
Instructions
- Brown the chicken in a T-Fal wok.
- In a separate saucepan, mix brown sugar, vinegar, lemon juice, soy sauce, and cornstarch.
- Cook the sauce until it thickens.
- Add pineapple juice and enough water to make one quart; stir in pineapple chunks.
- Add sliced mushrooms, quartered green peppers, and quartered onions to the mixture.
- Combine the mixture with the browned chicken in an ovenware baking pan.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a crispier chicken, consider double-breading your chicken pieces before frying. If you want to reduce sweetness, use less brown sugar or substitute with honey. For a healthier twist, you can use skinless chicken breasts and add more vegetables like snap peas or carrots. This recipe can also be adapted into a Mandarin Chinese Stir-Fry by serving over rice or noodles.
Serving Suggestions
Serve this sweet and sour chicken over steamed rice or quinoa to soak up the delicious sauce. Consider pairing it with a fresh green salad or some stir-fried vegetables for a complete meal. It also goes well with egg rolls or dumplings, making it a great centerpiece for a Chinese recipes-themed dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat, stirring occasionally until heated through. Alternatively, you can microwave in short intervals, covered, to retain moisture while ensuring even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy Levine'S Sweet And Sour Chicken contains roughly 1398 calories, with 28g protein, 285g carbohydrates, and 15g fat. It is an excellent source of vitamin C (336% of the Daily Value), protein (57% of the Daily Value), and iron (42% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1610mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Cook the chicken and sauce, then cool completely before storing them separately in the refrigerator. When ready to serve, simply combine and bake as instructed for a quick and delicious dinner.
What can I use instead of soy sauce?
If you need a gluten-free option, you can substitute soy sauce with tamari or coconut aminos. Both alternatives provide a similar savory flavor without the gluten, making this dish accessible for those with dietary restrictions.
How can I adjust the spice level of this dish?
To add some heat, consider incorporating red pepper flakes or sliced jalapeños into the mix with the vegetables. Adjust the amount according to your personal preference for spice, ensuring a balance with the sweetness of the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).