Ingredients30 m servings 325 cals
- Combine pineapple juice, soy sauce, vinegar and brown sugar in a medium saucepan and cook over medium-low heat. Stir in flour and cook, stirring constantly, until sauce thickens. Remove from heat; cover to keep warm.
- Heat oil in a skillet over high heat until wisps of smoke start to rise. Add celery, bell pepper, water chestnuts and scallions; stir-fry until vegetables are crisp-tender, about 3 minutes. Stir in pineapple, chicken and sauce; heat through. Serve immediately.
- This recipe is based on the recipe Sweet and Sour Chicken II submitted by Sal.
Per Serving: 325 calories; 8.7 g fat; 47.2 g carbohydrates; 15.9 g protein; 35 mg cholesterol; 658 mg sodium. Full nutrition
ReviewsRead all reviews 4
this is the best sweet and sour dish ive ever come across,i added a few chillies,(for my pref),im having it tonight with geusts,thanks for this culinary delight
VERY GOOD! The sauce did not really thicken too much even after adding extra flour. Made a double batch and 6 servings of Jasmine white rice, mixed all ingredients together with the sauce in ...