Crispy, tender, and flavorful, this sweet and sour chicken is made in less than 30 minutes in your Instant Pot®! Serve over rice for a quick and easy midweek dinner.
The best part of this dish is how quickly it can be cooked and be ready to be eaten especially when you have leftover rice in the freezer! It's a different way to fix chicken and I thoroughly enjoyed it. I will cut my carrot pieces larger next time so they won't disappear in the sauce. Read More
While following the recipe as written I had some doubts. It turned out to be not much more than sugary chicken. Way too sweet for my family. Not even close to enough savory spice for our taste. If I were to make it again (and I probably will just find another similar recipe instead) I would cut the sugar down dramatically to less than half the amount in this recipe. I would add some heat more garlic and something to jazz it up. As written this recipe is just boring. Read More
The best part of this dish is how quickly it can be cooked and be ready to be eaten especially when you have leftover rice in the freezer! It's a different way to fix chicken and I thoroughly enjoyed it. I will cut my carrot pieces larger next time so they won't disappear in the sauce. Read More
While following the recipe as written I had some doubts. It turned out to be not much more than sugary chicken. Way too sweet for my family. Not even close to enough savory spice for our taste. If I were to make it again (and I probably will just find another similar recipe instead) I would cut the sugar down dramatically to less than half the amount in this recipe. I would add some heat more garlic and something to jazz it up. As written this recipe is just boring. Read More
Great recipe! Added a few tweaks of my own as I did not have chili powder & I don t really do spicy much I replaced with 4tbsp of Sweet Thai Chili Sauce. Also added 1tbsp Hoisin Sauce & 2tsp Sesame Oil. Marinated the chicken with corn flour to make the meat more tender too. Great flavors & goes really well with rice. Thank you for this awesome recipe Read More
I made it according to the directions. It was very quick and easy to make! I did add another carrot as the ones I had on hand were pretty small. I've never seen a Mongolian dish with carrots before but they were delicious. I would have given it 4.5 if possible. The author's description in my opinion is a little deceptive. It isn't "crispy" chicken it's only sautéed and it isn't really "sweet and sour" because there isn't anything sour in it. Maybe that's why one reviewer thought it was too sweet. My family thought it was just right. Next time I would use three tablespoons of corn starch because the sauce was pretty thin. We are cutting back on carbs so I didn't serve rice that would have helped to soak up the sauce. I did serve it with bok choy onions and garlic stir fried and very lightly steamed. Lo Mein noodles would be really delicious with it. Read More
I used coconut rice and it turned out great. However I suggest cutting back a bit on the ginger or if not replace the extra flavor with more garlic. Otherwise the whole family approves! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The best part of this dish is how quickly it can be cooked and be ready to be eaten especially when you have leftover rice in the freezer! It's a different way to fix chicken and I thoroughly enjoyed it. I will cut my carrot pieces larger next time so they won't disappear in the sauce.
While following the recipe as written I had some doubts. It turned out to be not much more than sugary chicken. Way too sweet for my family. Not even close to enough savory spice for our taste. If I were to make it again (and I probably will just find another similar recipe instead) I would cut the sugar down dramatically to less than half the amount in this recipe. I would add some heat more garlic and something to jazz it up. As written this recipe is just boring.
Great recipe! Added a few tweaks of my own as I did not have chili powder & I don t really do spicy much I replaced with 4tbsp of Sweet Thai Chili Sauce. Also added 1tbsp Hoisin Sauce & 2tsp Sesame Oil. Marinated the chicken with corn flour to make the meat more tender too. Great flavors & goes really well with rice. Thank you for this awesome recipe
I made it according to the directions. It was very quick and easy to make! I did add another carrot as the ones I had on hand were pretty small. I've never seen a Mongolian dish with carrots before but they were delicious. I would have given it 4.5 if possible. The author's description in my opinion is a little deceptive. It isn't "crispy" chicken it's only sautéed and it isn't really "sweet and sour" because there isn't anything sour in it. Maybe that's why one reviewer thought it was too sweet. My family thought it was just right. Next time I would use three tablespoons of corn starch because the sauce was pretty thin. We are cutting back on carbs so I didn't serve rice that would have helped to soak up the sauce. I did serve it with bok choy onions and garlic stir fried and very lightly steamed. Lo Mein noodles would be really delicious with it.
I used coconut rice and it turned out great. However I suggest cutting back a bit on the ginger or if not replace the extra flavor with more garlic. Otherwise the whole family approves!
