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Sweet & Sour Chicken

At a glance

Prep

15 min.

Total

35 min.

Serves

4

: about 1 1/2 cups each

Cook: 20 min.

Cost per recipe: $9.07

Better than take out, and ready in just 35 minutes, this delectable stir-fry combines chicken, pineapple, and peppers to make a simple and flavorful dish.

What You'll Need

3 tablespoons cornstarch
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (about 8 ounces) pineapple chunks  in juice, undrained
1/4 cup sugar
1/4 cup apple cider vinegar
1 small green pepper  or red bell pepper, cut into 2-inch-long strips
3 cups hot cooked white rice

How to Make It

  • 1

    Stir the cornstarch and broth in a small bowl with a fork until the mixture is smooth.

  • 2

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

  • 3

    Stir the broth mixture, pineapple, sugar, vinegar and green pepper in the skillet and heat to a boil. Cook and stir until the mixture boils and thickens. Cover the skillet.

  • 4

    Reduce the heat to low and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture over the rice.

Recipe Nutritional Information

Made With

Campbell’s® Condensed Chicken Broth

calories

453

totalfat

7.8g

saturatedfat

1.4g

cholesterol

84mg

sodium

498mg

totalcarbohydrate

69.4g

dietaryfiber

1.5g

protein

27.5g

vitamina

2%DV

vitaminc

35%DV

calcium

2%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.