Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 4 servings
Ingredients: 1 cup red wine vinegar; 1/2 cup rice wine vinegar; 1/4 cup soy sauce; 1 cup pineapple juice; 1 cup granulated sugar; 2 jalapeno chiles, coarsely chopped; 2-inch piece fresh ginger, peeled and chopped; 1/2 red bell pepper, finely diced; 1/2 yellow bell pepper, finely diced; Canola oil; 1/4 pound steamed snow peas; 2 tablespoons finely chopped fresh mint leaves; 3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish; Salt and freshly ground black pepper; 4 boneless chicken breasts, 8-ounces each; 3 tablespoons canola oil; Salt and pepper; Steamed brown rice

Recipe courtesy of Bobby Flay

Watch how to make this recipe.

Sweet and Sour Chicken

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

719

Total Fat

24

Saturated Fat

3

Carbohydrates

67

Dietary Fiber

3

Sugar

58

Protein

54

Cholesterol

166

Sodium

1271

Total: 38 min
Prep: 30 min
Cook: 8 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

719

Total Fat

24

Saturated Fat

3

Carbohydrates

67

Dietary Fiber

3

Sugar

58

Protein

54

Cholesterol

166

Sodium

1271

Total: 38 min
Prep: 30 min
Cook: 8 min

Ingredients

1 cup red wine vinegar

1/2 cup rice wine vinegar

1/4 cup soy sauce

1 cup pineapple juice

1 cup granulated sugar

2 jalapeno chiles, coarsely chopped

2-inch piece fresh ginger, peeled and chopped

1/2 red bell pepper, finely diced

1/2 yellow bell pepper, finely diced

Canola oil

1/4 pound steamed snow peas

2 tablespoons finely chopped fresh mint leaves

3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish

Salt and freshly ground black pepper

4 boneless chicken breasts, 8-ounces each

3 tablespoons canola oil

Salt and pepper

Steamed brown rice

Directions

Heat the grill to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
Strain the sauce through a strainer into a bowl. Briefly saute the red and yellow pepper in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt and pepper.
Brush the chicken on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with any remaining glaze. Place the rice on a large plate. Remove the chicken from the grill/ and immediately drizzle with the sauce.