An interesting variation of the normal sweet and sour chicken.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.

  • In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.

  • Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.

  • Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.

Nutrition Facts

537 calories; 22.2 g total fat; 68 mg cholesterol; 1434 mg sodium. 53.9 g carbohydrates; 31.3 g protein; Full Nutrition

Reviews (114)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2004
This was SO good my family LOVED it. I made only slight modifications. I didn't have enough honey so I used 2Tbs and substituted Pineapple juice for the rest. I also left out the cyenne pepper because it would make it too spicy. The only thing I recommend is to marinade for a few hours maybe even over night to soften all the herbs. I also added chunks of pineapple which gave it a nice added flavor. Read More
(51)

Most helpful critical review

Rating: 2 stars
12/28/2006
I found the sauce to be rather bland so aside from putting some curry in the rice after it cooked and topping it with sesame seeds and sliced almonds I added the following to taste: Rice Wine Vinegar instead of white plus a little extra. Extra cayenne pepper Extra Honey Granulated Sugar Hot sauce Sesame Seed Oil Extra soy sauce Hoisin Garlic & Onion Powder Ground ginger Ketchup I would also suggest covering the chicken for the first about half of the cooking time so it doesn't become dry. Read More
(8)
145 Ratings
  • 5 star values: 69
  • 4 star values: 47
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 4
Rating: 5 stars
03/01/2004
This was SO good my family LOVED it. I made only slight modifications. I didn't have enough honey so I used 2Tbs and substituted Pineapple juice for the rest. I also left out the cyenne pepper because it would make it too spicy. The only thing I recommend is to marinade for a few hours maybe even over night to soften all the herbs. I also added chunks of pineapple which gave it a nice added flavor. Read More
(51)
Rating: 5 stars
03/01/2004
This was SO good my family LOVED it. I made only slight modifications. I didn't have enough honey so I used 2Tbs and substituted Pineapple juice for the rest. I also left out the cyenne pepper because it would make it too spicy. The only thing I recommend is to marinade for a few hours maybe even over night to soften all the herbs. I also added chunks of pineapple which gave it a nice added flavor. Read More
(51)
Rating: 5 stars
04/26/2006
My husband loved this! I dipped the chicken in flour and browned them before putting them in the oven which I think added to the appeal. Read More
(28)
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Rating: 5 stars
01/01/2007
Quick and delicious! Reduced the oil to 1 tablespoon and replaced the other 5 with pineapple juice. Thanks to other reviewers' recommendations I added pineapple pieces (wonderful addition!) and marinated the breasts for about 5 hours. Because I had so little oil in the marinade I was extra careful not to overcook the chicken and basted often. Rave reviews from family! Read More
(25)
Rating: 5 stars
03/22/2005
this was fantastic! not really what I would call sweet and sour more like sweet and spicy but it was sooo yummy. I cut the cayenne in half and it was perfect. Read More
(14)
Rating: 5 stars
09/28/2003
I was doubtful when I say the mixture of oil honey etc seperating into different layers before I put it on the chicken. However the flavour softened upon cooking and was delicious. I hope my friends don't expect everything I cook to be as good. I added some fried onions and garlic and peppers for a finishing touch Read More
(14)
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Rating: 4 stars
09/28/2003
i followed the recipe but i did change a few things.. first i cooked it on the stove in a large skillet.. second i thought that the sauce was too thin for my taste so i added some cornstarch a bit at a time until it got to the consistency that i liked.. but other then that i thought it was a wonderful tasting recipe Read More
(13)
Rating: 5 stars
09/28/2003
Really good. Used 4 T rice vinegar instead of distilled. I cut each breast into 4 strips and marinated 30 min then sprinkled with sesame seeds before baking. Garnished with chopped green onions. Read More
(12)
Rating: 4 stars
01/02/2007
I made this in the Crockpot! Yummy! Used balsamic vinagar not white...chopped up some onion bell pepper and mushroom halves & then added a can of chicken broth...put it in the crockpot on high for 4 hours. Served it over cooked rice & I will make it again. Read More
(11)
Rating: 4 stars
09/28/2003
A Nice sauce I turned mine into more of a mrainade by adding a little wine and some lemon. Great taste and simple. Read More
(8)
Rating: 2 stars
12/28/2006
I found the sauce to be rather bland so aside from putting some curry in the rice after it cooked and topping it with sesame seeds and sliced almonds I added the following to taste: Rice Wine Vinegar instead of white plus a little extra. Extra cayenne pepper Extra Honey Granulated Sugar Hot sauce Sesame Seed Oil Extra soy sauce Hoisin Garlic & Onion Powder Ground ginger Ketchup I would also suggest covering the chicken for the first about half of the cooking time so it doesn't become dry. Read More
(8)