Sweet and Sour Duck Sauce Chicken Two Ways

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 07/21/21
Sweet and Sour Chicken with Peppers and Pineapple
Sweet and Sour Chicken with Peppers and Pineapple © Miri Rotkovitz
Prep: 5 mins
Cook: 90 mins
Total: 95 mins
Servings: 8 servings
Nutrition Facts (per serving)
739 Calories
29g Fat
71g Carbs
47g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 739
% Daily Value*
Total Fat 29g 37%
Saturated Fat 7g 34%
Cholesterol 152mg 51%
Sodium 590mg 26%
Total Carbohydrate 71g 26%
Dietary Fiber 2g 6%
Total Sugars 39g
Protein 47g
Vitamin C 47mg 237%
Calcium 51mg 4%
Iron 3mg 17%
Potassium 611mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you've got to put dinner on the table, but are too busy to cook (or are just feeling totally tapped out), why not give yourself a break? Jarred duck sauce is the secret to putting a tasty chicken dish on the table with very little effort. Keep things ultra-simple with the 2-ingredient version of this recipe, or get (just a little) more elaborate with Sweet and Sour Chicken with Peppers and Pineapple. Serve over steamed rice with a side of broccoli, and voila! dinner is served. 

Updated by Miri Rotkovitz

Ingredients

For the Sweet and Sour Chicken:

  • 1 (3 to 3 1/2-pound) whole chicken, cut into 8 pieces

  • 1 1/2 cups Cantonese-style duck sauce, such as Gold's

For the Sweet and Sour Chicken with Peppers and Pineapple:

  • 1 (3 to 3 1/2 pound) whole chicken, cut into 8 pieces

  • Paprika, to taste

  • Garlic powder, to taste

  • Freshly ground black pepper, to taste

  • 3 tablespoons oil

  • 1 onion, trimmed and thinly sliced

  • 1 red bell pepper, cut into thin strips

  • 1 green bell pepper, cut into strips

  • 1 1/2 cups canned pineapple chunks, drained

  • 1 1/2 cups Cantonese-style duck sauce, such as Gold's

Steps to Make It

To Make Recipe 1 (2-Ingredient Sweet and Sour Chicken):

  1. Preheat the oven to 400° F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.

  2.  Arrange the chicken pieces in a single layer in the baking pan. Pour the duck sauce evenly over the chicken.

  3. Cover the pan with foil, and bake in the preheated oven for 40 minutes. Uncover the pan, baste the chicken, and bake for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C).

    OR

    To Make Sweet and Sour Chicken with Peppers and Pineapple:

  4. Preheat the oven to 400°F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.

  5. Arrange the chicken pieces in a single layer in the baking pan. Sprinkle lightly with paprika, garlic powder and black pepper. Cover the pan with foil and bake in the preheated oven for 40 minutes. 

  6. While the chicken is baking, warm the oil in a chef's pan or large skillet. Add the onions and peppers and saute just until tender, about 3 to 5 minutes. Stir in the pineapple chunks and duck sauce, and remove from the heat. 

  7. Carefully remove the pan from the oven, uncover, and pour the sauce evenly over the chicken. Return the pan to the oven, and cook uncovered for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C).