Sweet-and-Sour Skillet Chicken Sweet-and-Sour Skillet Chicken

Author: Canadian Living

Skinless chicken is used in this restyled "stir-fry," and chicken stock is substituted for the oil (as much as 1/4 cup/50 mL) that would have been used in the past to brown the chicken. This dish is especially good over egg noodles or basmati rice.

  • Portion size 4 servings


  • 2 boneless skinless chicken breasts (3/4 lb/375 g)
  • 1/4 cup chicken stock
  • 2 stalks celery diagonally sliced
  • 1 onion thinly sliced lengthwise
  • 1/2 sweet red pepper cut_in strips
  • 1/2 sweet green pepper cut_in strips
  • 1/3 cup pineapple juice
  • 1/3 cup orange juice
  • 2 tablespoons packed brown sugar
  • 2 tablespoons white vinegar
  • 4 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • 1/2 cup mango pieces
  • 1/2 cup pineapple chunks
  • 1 pinch salt
  • 1 pinch pepper


Trim any fat from chicken; cut chicken into strips. In large nonstick skillet, bring chicken and stock to simmer over medium-high heat.

Add celery, onion and sweet pepper; cook, stirring often, for about 5 minutes or until chicken is no longer pink inside and vegetables are almost tender-crisp.

Mix together juice, brown sugar, vinegar, cornstarch and soy sauce until blended; stir into skillet and bring to boil. Cook, stirring, for about 2 minutes or until glossy and thickened. Add mango pieces, salt and pepper; simmer for about 2 minutes or until heated through.


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Sweet-and-Sour Skillet Chicken