Name: Sweet & Sour Chicken Recipe
Total time: 25 min
Yield: 6
Cuisine: Chinese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Grilled sweet & sour chicken is grilled to perfection, making this healthy yet keeping the authentic taste of this classic favorite chinese take-out dish. 

How to make Sweet & Sour Chicken Recipe

Sandra

Crawler

Chinese

<p>Grilled sweet & sour chicken is grilled to perfection, making this healthy yet keeping the authentic taste of this classic favorite chinese take-out dish. </p>

Non Vegetarian

Chicken tenders or chicken breast sliced into tenders

Rice vinegar

Soy sauce

Ketchup

Apple cider vinegar

Granulated garlic or garlic powder

Salt and pepper to taste

Red pepper chopped into large chunks

Purple onion quartered and then each quarter halved

Brown rice cooked and prepared by package directions

Mix rice vinegar, soy sauce, sugar, ketchup, and apple cider vinegar in a medium mixing bowl and stir together until well combined.

step 1

Place chicken breasts in marinade, cover, and let it marinate in the fridge for 1-2 hours. I make it in the morning and let the chicken sit in a ziplock bag with the marinade until dinner.

step 2

If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate about whether or not to soak your skewers and to each their own. But i soak mine, i have found that i get fewer wood pieces in the chicken and they dont go up in flames.

step 3

I completely soak my skewers for 30 minutes, sometimes accidentally longer. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers.

step 4

Take the chicken and one piece at a time, lace them through the skewer starting at the larger end of the chicken. You can also just slide the entire tender on the skewer if youd like.

step 5

After adding one piece of chicken, add 2 pieces of purple onion, 1 red pepper piece, and another piece of chicken. Repeat the process until the skewer is full. Set kabob on a plate and repeat with the remaining chicken, onions, and peppers. Keep the remaining marinade, and baste chicken on grill while it is cooking.

step 6

Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob, baste with remaining marinade and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170f). If not done, continue to cook, at this point, i leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.

step 7

Remove from grill and serve immediately with brown or white rice, or cover with foil and serve later. Enjoy!

step 8

step 9

Place chicken breasts in marinade, cover, and let it marinade in the fridge for 1-2 hours. I make it in the morning and let the chicken sit in a ziplock bag with the marinade until dinner.

step 10

If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate whether or not to soak your skewers and to each their own. But i soak mine, i have found that i get less wood pieces in the chicken and they dont go up in flames.

step 11

I completely soak my skewers for 30 minutes, sometimes accidentally longer. Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.

step 12

Take the chicken and one piece at a time, lace them through the skewer starting at the larger end of the chicken. You can also just slide the entire tender on the skewer if you'd like.

step 13

After adding one piece of chicken, add 2 pieces of purple onion, 1 red pepper piece, and another piece of chicken. Repeat the process until skewer is full. Set kabob on a plate and repeat with the remaining chicken, onions and peppers. Keep the remaining marinade, and baste chicken on grill while it is cooking.

step 14

Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob, baste with remaining marinade and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170f). If not done, continue to cook, at this point i leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.

step 15

step 16

Dash Of Sanity