Easy Sweet and Sour Chicken

Serves 4-6 | Finish in 45 minutes

Sometimes it's impossible to get take-out delivered; it's during those times that your own Sweet and Sour Chicken recipe comes in handy!

Recipe credit to Vena Jensen-Blitsch.


For Chicken:
3-4 boneless skinless chicken breasts
Salt and pepper to taste
1 cup cornstarch
2 large eggs beaten
¼ cup canola oil
½ red bell pepper
½ yellow bell pepper
½ orange bell pepper
1 cup sliced carrot chips
1 cup snap peas

For Sauce:
¾ cup granulated sugar
4 Tbsp. ketchup
½ cup apple cider vinegar
1 Tbsp. soy sauce (I used tamari)
1 Tbsp. concentrated frozen orange juice
1 Tbsp. Litehouse® Instantly Fresh Red Onion
1 Tbsp. Litehouse® Instantly Fresh Garlic


Preheat oven to 425 degrees F. Cut the chicken and vegetables into bite-sized pieces. Set the vegetables aside.
Heat the canola oil in a skillet over medium heat. Place the chicken into a bowl and season with salt and pepper to taste. Add the beaten eggs and cornstarch; blend to cover. Cook for 1-2 minutes and then flip each piece over and cook until each side is nicely golden brown. Chicken does not need to be fully cooked.
Mix browned chicken and vegetables together; place in baking dish. Mix the sauce ingredients together and pour over the chicken and vegetables in the baking dish. Stir to blend well. Bake for 20 – 25 minutes until chicken is cooked through. Serve with rice, yakisoba noodles or steamed vegetables as desired.

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