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Sweet and Sour Chicken Breasts Recipe


Sweet and Sour Chicken Breasts

Sweet and Sour Chicken Breasts

Photo and Recipe: Diana Rattray
A flavorful sauce highlights this easy, great tasting chicken dish. This chicken recipe is made in just 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.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: Serves 4 to 6


  • 3 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 olive oil
  • 1 tablespoon butter
  • 4 to 6 green onions, thinly sliced
  • 1 clove garlic, finely minced
  • ***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
  • 2 tablespoons dry sherry or Chinese cooking wine, optional
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water


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

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

While the chicken is cooking, combine the sauce ingredients in a bowl and whisk to blend. Set aside.

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

Serves 4 to 6.

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