Simple Sweet And Sour Chicken
Sweet and tangy chicken baked with a flavorful combination of Russian salad dressing, apricot preserves, and onion soup mix, perfect for a quick and tasty meal.
Ingredients
Instructions
- Combine the red Russian salad dressing, apricot preserves, and dry onion soup mix in a bowl.
- Spread the mixture evenly over the chicken breast halves.
- Bake at 350°F for 50 to 60 minutes until chicken is cooked through and tender.
Tips & Substitutions
For a tangier flavor, consider adding a splash of vinegar or lemon juice to the sauce mixture. If you don't have red Russian salad dressing, a mixture of Russian dressing and a touch of sweet chili sauce can work. Ensure the chicken is evenly coated for consistent flavor. For a quick option, try using rotisserie chicken instead of raw chicken breasts, which can make it even easier for busy weeknights.
Serving Suggestions
This sweet and sour chicken pairs beautifully with steamed rice or quinoa to soak up the delicious sauce. For a complete meal, serve it alongside sautéed vegetables or a fresh salad. This dish also complements other American recipes like Mama'S Chicken And Rice, offering a delightful variety for dinner. Consider garnishing with chopped green onions for a fresh touch.
Storage & Reheating
Store any leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a microwave-safe dish, cover it with a damp paper towel, and heat on medium power until warmed through, about 2-3 minutes. Alternatively, reheat in the oven at 350°F for about 15 minutes, keeping it covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Simple Sweet And Sour Chicken contains roughly 95 calories, with 3g protein, 16g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 495mg per serving (22% 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 use other types of chicken for this recipe?
Yes, you can use chicken thighs instead of breasts for a juicier option. Just adjust the cooking time as needed, ensuring the internal temperature reaches 165°F. Boneless, skinless thighs work well and add a bit more flavor to the dish. You could also try using chicken tenders for a quicker cooking time.
Is there a vegetarian alternative to this dish?
Absolutely! You can substitute the chicken with firm tofu or tempeh for a vegetarian option. Press the tofu to remove excess moisture, then cube it and coat it in the sweet and sour sauce mixture before baking. This will give you a similar texture and absorb the flavors beautifully, making it a great alternative for meatless meals.
Can I prepare this dish in advance?
Yes, you can prepare the chicken with the sauce mixture up to a day in advance. Cover and refrigerate it until you're ready to bake. This allows the flavors to meld together. Just add a few extra minutes to the baking time if the chicken is cold from the fridge when you put it in the oven.
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).