Sweet-and-Sour Pineapple Chicken Sweet-and-Sour Pineapple Chicken

Photography, David Scott

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In bowl, combine chicken, egg white, cornstarch, flour, salt and pepper; let stand for 10 minutes.

In wok or large skillet, heat oil over medium-high heat; stir-fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 minutes or until golden-brown. Transfer to plate.

Add broth, 1/3 cup (75 mL) water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside.

Discard all but 1 tbsp (15 mL) oil from wok. Stir-fry onion and red and green peppers for about 3 minutes or until tender-crisp.

Add chicken, pineapple and stock mixture to wok; stir-fry for 2 to 3 minutes or until thickened and chicken is coated.

Nutritional facts Per serving: about

  • Sodium 548 mg
  • Protein 29 g
  • Calories 273.0
  • Total fat 7 g
  • Cholesterol 66 mg
  • Saturated fat 1 g
  • Total carbohydrate 25 g


  • Iron 9.0
  • Folate 12.0
  • Calcium 3.0
  • Vitamin A 13.0
  • Vitamin C 125.0
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Lunch & Dinner

Sweet-and-Sour Pineapple Chicken