satisfying, zesty, and sweet. Instead of being battered and deep-fried, the chicken is stir-fried and served over rice with a delicious sauce, bell pepper, carrot, onion, and pineapple.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound chicken, cut into cubes
- ¼ cup soy sauce
- 2 tablespoons vegetable oil
- ½ cup apple cider vinegar
- ¾ cup white sugar
- ½ cup water
- 3 tablespoons cornstarch
- ½ cup water
- 1 (8 ounce) can pineapple chunks – drained with juice reserved
- ⅓ cup tomato soup
- 1 carrot, thinly sliced
- ½ onion, cut into chunks
- ½ green bell pepper, sliced
Instructions
- Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
- Heat vegetable oil in a skillet on medium-high heat.
- Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
- Remove chicken from the skillet and set aside.
- Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
- Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
- Stir mixture and lower heat to medium-low.
- Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
- Stir in carrots, onion, and bell pepper.
- Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
- Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 1109 mg |
| Sugars | 49 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to follow. I thought it tasted good, my husband loved it. Didn’t have canned pineapple so I used frozen pineapple and orange juice.
Not bad,used red and orange peppers and matchstick carrots with jasmine rice. Steamed broccoli. Pretty good stuff.
It was perfect! I used green onions instead of white onions, added some garlic and used red bell pepper instead of green bell peppers, because I don’t like the green ones. It was a hit with the family!
Love this best ever
I never have tomato soup so substituted that for tomato sauce (ketchup), and when I make this again (which I definitely will) I wont marinate the chicken in the soy sauce. It tasted like fish to me, which was odd, and unnerving. Lol. Other than that it was a fab recipe and the whole family wolfed it down. Even my semi-fussy 5 & 6 year olds. It’s a perfect serving size for 4 adults.
I used leftover pork roast, and did not marinate at all. I just added soy sauce to taste in the pan after all ingredients were together. No carrots, but did add some leftover stir-fry veggies, mushrooms, and the pepper. I did not add any tomato anything (didn’t have on hand.) I would have used less sugar next time. I really liked this recipe a lot, and will definitely make it (sort of, as I do) again.
cooked the chicken with sesame oil instead of canola & used flour instead of cornstarch (didn’t have any). Yum!
I have made this 4 times before, 3 time with chicken thighs bl/sl and once with pork it turn out great each time. I must admit that I subbed 1/3 Ketchup in place of tomato soup and cut back on the to a 1/4 cup vinegar and 1/2 cup of 0 calorie sweetner. I will keep on making this Dish!! Thanks, Happy Cooking!
I used a gourmet pomegranate flavored vinegar. It turned it a dark color but it was delicious!
Fast and delicious Even faster if stir fry veggies while making sauce
I liked this one but it was way too sweet. I made it as the recipe call for but next time I think I will but half the sugar.
This was delicious and so easy to make.My husband really liked it too. I’ll definitely make it again! 🙂
My family and I enjoyed this a lot. Thankfully, I read the reviews before I made it, so I was able to make the modifications that I felt were appropriate. I added 2 tbsps. of ginger to the marinade. I also used equal parts sugar and vinegar, and added all the juice from a 20 oz. can of pineapple chunks. (I only used half the can of pineapples, though. The rest are sitting in the fridge for a healthy midnight snack later.) I completely omitted the tomato soup and carrots as my family is not a fan of either ingredient. Next time I make it (and there will DFEINITELY be a next time) I am going to dredge the chicken pieces, and add the bell pepper with the chicken and pineapples. I love when the recipes I find here actually work!!
I’m so sorry, but we didn’t enjoy this recipe at all. I think it was the tomato soup that killed it.
This recipe was fine. It wasn’t outstanding, it wasn’t bad, it was pretty…fine.
It didn’t taste like restaurant quality, but it was a good dinner.
I didn’t try it because I’m vegetarian haha but my family and guests gave it rave reviews!! I used fresh pineapple and the juice from 1/2 a large orange instead of pineapple juice.
Very good. Used “lite” soy sauce. Chicken stock in place of water and slightly less sugar which made it sweet enough.Everything else followed exact. Use 1/3 CAN of tomato soup and divide the rest into two labeled ziplock bags and freeze for the next time…no point in wasting it and all you’ll have to do the next time is throw the frozen “chunk” of soup in when it’s time. Will definitely make this again.