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Sweet and Sour Chicken-part 2

Author: Michelle De La Cerda


  • 3-4 chicken breasts; cubed
  • Olive oil
  • 1-2 garlic cloves; grated/minced
  • 1 large green pepper; diced (or 1 small green and 1 small red)
  • 2 carrots; diced
  • 1 large onion; diced
  • 1 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1 cup brown sugar; firmly packed
  • 1/2 tbsp soy sauce/tamari
  • 1/4 tsp black pepper
  • Salt; to taste
  • 4 tbsp corn starch
  • 1 can chunk pineapple; juices reserved


  1. Heat a deep skillet/wok with olive oil, add cubed chicken seasoned with salt and pepper; cook.
  2. Once cooked, set aside.
  3. In same wok/skillet using a small amount of olive oil add, bell peppers, carrots, garlic and onion and quickly sauté.
  4. Cook and set aside.
  5. In same skillet, add apple cider vinegar, ketchup, soy sauce, black pepper, and brown sugar; mix well.
  6. Open pineapple, drain juice into another bowl, reserving pineapple for later.
  7. Add cornstarch to pineapple juice, whisk until smooth.
  8. Slowly add the pineapple juice/cornstarch mixture to the sauce cooking in the skillet, taking care that it is thoroughly combined.
  9. Add veggies, chicken, and pineapple; mix well. Heat until bubbly.
  10. Serve over warm rice.
  11. The sauce could be made without meat and veggies for use in other applications like dipping egg rolls or as a glaze over pork. Endless options.
  12. **if you like it really tangy, add 1/4 cup of apple juice to the sauce during the final stage.