Sweet and Sour Chicken with Rice

Sweet and sour chicken served over rice - perfect for Asian cuisine.

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  • prep time 25 min
  • total time 10 hr 0 min
  • ingredients 15
  • servings 8
 

Ingredients

1
(20-oz.) can pineapple chunks in unsweetened juice
1
cup fresh baby carrots, cut in half
1/2
cup chopped onion
3
garlic cloves, minced
1
teaspoon finely chopped gingerroot
2
lb. boneless skinless chicken thighs, cut into 2-inch pieces
1/2
cup reduced-sodium soy sauce
1/2
cup firmly packed brown sugar
1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
1
medium red bell pepper, cut into 1-inch pieces
1
medium green bell pepper, cut into 1-inch pieces
1/4
cup water
1/4
cup cornstarch
Chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
  • 2 In 4 1/2- to 6-quart slow cooker, combine carrots, onion, garlic and gingerroot; mix well. Top with chicken. In small bowl, combine soy sauce, brown sugar and reserved pineapple juice; mix well. Pour over chicken.
  • 3 Cover; cook on low setting for 7 to 9 hours.
  • 4 About 35 minutes before serving, cook rice in 2 2/3 cups water as directed on package. Stir pineapple and bell peppers into chicken mixture. Increase heat setting to high; cover and cook 20 minutes.
  • 5 In small bowl, blend 1/4 cup water and cornstarch until smooth. Stir into chicken mixture. Cover; cook on high setting for an additional 10 minutes. Stir parsley into rice. Serve chicken mixture with rice.
  • 1 Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
  • 2 In 4 1/2- to 6-quart slow cooker, combine carrots, onion, garlic and gingerroot; mix well. Top with chicken. In small bowl, combine soy sauce, brown sugar and reserved pineapple juice; mix well. Pour over chicken.
  • 3 Cover; cook on low setting for 7 to 9 hours.
  • 4 About 35 minutes before serving, cook rice in 2 2/3 cups water as directed on package. Stir pineapple and bell peppers into chicken mixture. Increase heat setting to high; cover and cook 20 minutes.
  • 5 In small bowl, blend 1/4 cup water and cornstarch until smooth. Stir into chicken mixture. Cover; cook on high setting for an additional 10 minutes. Stir parsley into rice. Serve chicken mixture with rice.

EXPERT TIPS

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Expert Tips

If you're taking this Asian favorite to a potluck or gathering, try serving it with chow mein noodles instead of rice. The noodles add a nice crunch, and there's no worry about keeping them hot.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
305
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
45mg
45%;
Sodium
590mg
590%;
Total Carbohydrate
48g
48%
(Dietary Fiber
2g
2%
  Sugars
40g
40%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
92%;
Vitamin C
54%;
Calcium
6%;
Iron
14%;
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.