Sweet-N-Sour Chicken Nuggets
Sweet and tangy chicken nuggets coated in a flavorful sauce with peppers and pineapple, perfect for a quick family meal or casual dinner.
Ingredients
- 1 medium green pepper, cut into chunks ⓘ
- 1 large onion, cut into wedges ⓘ
- 1 to 2 Tbsp. vegetable oil ⓘ
- 1 can chicken broth ⓘ
- 1/2 cup pancake syrup ⓘ
- 1/4 cup cider vinegar ⓘ
- 1 Tbsp. soy sauce ⓘ
- 1 (8 oz.) can pineapple chunks ⓘ
- 2 to 3 Tbsp. cornstarch ⓘ
- 2 1/2 cups frozen chicken nuggets, thawed ⓘ
- hot cooked rice ⓘ
Instructions
- In a skillet, sauté green pepper and onion in oil until crisp-tender; remove and keep warm.
- Add chicken broth, pancake syrup, cider vinegar, and soy sauce to the skillet; bring to a boil.
- Drain pineapple chunks, reserving juice; set aside.
- In a small bowl, combine cornstarch and reserved pineapple juice, mixing until smooth.
- Gradually add the cornstarch mixture to the broth mixture, bringing it to a boil.
- Cook and stir for 2 minutes or until thickened.
- Add green pepper, onion, chicken nuggets, and pineapple chunks to the skillet.
- Serve over hot cooked rice.
Tips & Substitutions
For a richer flavor, consider marinating the chicken nuggets in the soy sauce before cooking. If you prefer a sweeter sauce, increase the pancake syrup to taste. You can substitute the green pepper with red bell pepper for added sweetness or use a different type of vinegar if cider vinegar is unavailable. For a quicker option, pre-cooked chicken strips can replace the nuggets.
Serving Suggestions
Serve this Sweet-N-Sour Chicken Nuggets dish over a bed of hot cooked rice for a satisfying meal. It pairs beautifully with a side of steamed vegetables or a fresh salad. For those who enjoy Chinese recipes, consider serving it alongside Drop Egg Soup for a complete dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on medium heat until warmed through, stirring occasionally to ensure even heating. Alternatively, you can gently reheat in a skillet over low heat, adding a splash of chicken broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet-N-Sour Chicken Nuggets contains roughly 1298 calories, with 16g protein, 86g carbohydrates, and 101g fat. It is an excellent source of vitamin A (138% of the Daily Value) and protein (31% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh chicken instead of frozen chicken nuggets?
Yes, you can use fresh chicken breast or thighs. Cut them into bite-sized pieces and cook them in the skillet until golden brown before adding the sauce ingredients. This will give the dish a fresher flavor and more protein.
What can I use instead of pancake syrup?
If you don't have pancake syrup, you can substitute it with honey or agave syrup for a similar sweetness. Just be mindful of the consistency, as honey is thicker, so you might want to add a splash of water to achieve the desired sauce texture.
Is it possible to make this dish vegetarian?
Absolutely! You can substitute the chicken nuggets with tofu or tempeh, and use vegetable broth instead of chicken broth. This will result in a delicious vegetarian version of this sweet and sour dish, perfect for plant-based diets.
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).