Sweet and Sour Chicken Breasts

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/29/19
Sweet and sour chicken breasts

Diana Rattray

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
339 Calories
15g Fat
30g Carbs
20g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 339
% Daily Value*
Total Fat 15g 20%
Saturated Fat 5g 23%
Cholesterol 58mg 19%
Sodium 699mg 30%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 7%
Protein 20g
Calcium 98mg 8%
*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.)

A flavorful sauce highlights this easy, great tasting chicken dish. You can prepare this recipe in minutes in the skillet, and you probably have most of the ingredients on hand.

Serve this sweet and sour chicken with hot cooked rice or your favorite Asian-style noodle dish.

 

Ingredients

  • to 4 chicken breast halves
  • 1/2 cup all-purpose flour
  • 1 scant teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon​ extra virgin olive oil
  • 1 tablespoon butter
  • 4 to 6 green onions (thinly sliced)
  • 1​ clove garlic (finely minced)
  • For the Sauce:
  • 1/2 cup orange juice
  • 1/3 cup​ chicken broth
  • 3 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons ketchup
  • Optional: 2 tablespoons​ dry sherry (or Chinese cooking wine)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Steps to Make It

  1. Cut each chicken breast into 2 pieces. Put each chicken piece between sheets of plastic wrap and pound to thin to about 1/4-inch thickness. Alternatively, carefully slice each chicken breast in half horizontally, making thin cutlets.

  2. In a plate or bowl, combine the flour, ginger, salt, pepper, and garlic powder. Dredge chicken pieces in the flour mixture.

  3. Heat the butter and olive oil in a large skillet or sauté pan. Brown the chicken for about 4 minutes on each side, until browned and cooked through. Remove to a warm serving platter and keep warm.

  4. While the chicken is cooking, combine the orange juice, chicken broth, rice vinegar, brown sugar, soy sauce, ketchup, and sherry or wine, if using. Combine the cornstarch with the 1 tablespoon of water and add to the mixture. Blend well and set aside.

  5. Add the green onions and garlic to the skillet and cook, stirring, for about 1 to 2 minutes. Add the sauce mixture and continue cooking, stirring, until thickened. Simmer for 1 minute.

  6. Spoon the sauce over the chicken pieces and serve with hot cooked rice or noodles.