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Sweet and Sour Chicken

Serves: 8
Total Calories: 3,128.663


8 (4 oz) boneless skinless chicken breast halves (still frozen is fine)
1 (8-ounce) can pineapple tidbit in its own juice drained
1 (16-ounce) bag frozen pepper stir fry (green, red, yellow bell peppers and onions)
24 baby carrots whole
2 (10-ounce) jars La Choy Sweet and Sour Sauce
3/4 cup whole grain instant brown rice
1 1/3 cups water
1 head broccoli cleaned and cut into florets
1 teaspoon fresh grated ginger root (opt)


1. 4-9 hours before serving: Place chicken, pineapple, pepper stir fry, and barrots in slow cooker, in the order given.
2. Pour sweet and sour sauce over all. Cook on low 8 to 9 hours or on high 4 to 5 hours.
3. 10 minutes before serving: Place rice and water in microwave-safe dish.
4. Add broccoli to rice. Cover and microwave 9 minutes on HIGH.
5. Portion each plate with 1 cup of rice and broccoli, one chicken breast and 1/2 cup sauce with peppers and pineapple. Then sprinkle each portion with a “dusting” of fresh grated ginger root before serving. (I keep fresh ginger root in the freezer at all times. It’s always “fresh” and available, and grates easily.) Return unused ginger root to freezer promptly.

Sweet & Sour Chicken over Brown Rice

Nutritional Facts:

Serves: 8
Total Calories: 3,128.663
Calories from Fat: 335

This Sweet and Sour Chicken recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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