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Nutrition Facts
Serving Size 1 (378g) Recipe makes 4 servings
Calories 387
Calories from Fat 21		(5%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 1711mg		71%
Potassium 664mg		18%
Total Carbohydrate 76.5g		25%
	Dietary Fiber 5.6g	22%
	Sugars 58.8g
Protein 13.6g		27%
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Sweet and Sour Skillet Chicken

Recipe #31950 | 2½ hours | 20 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Laudee
Jun 23, 2002

This recipe was given to me many years ago by a family friend. I have no idea where she got it.It's very simple to fix; not much fuss. The ingredients for the sauce gave me cause for pause when I first read them, but this is a delicious tasting dish. You're in for a plesant surprise.

SERVES 4 -6 (change servings and units)

Ingredients

2 large onions, sliced
1-2 1/2 lb skinless chicken piece (I prefer boneless chicken)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chili sauce
4 tablespoons prepared mustard
1/2 cup vinegar
1 cup maple syrup
1 cup water

Directions

1
Place onion slices in electric skillet in a single layer.
2
Arrange chicken pieces on top of onion slices.
3
Sprinkle with salt and black pepper.
4
Mix remaining ingredients and pour over chicken.
5
Set control at medium.
6
Cook, covered for 10 minutes.
7
Reduce heat to low simmer setting and cook covered at least 2 hours.
8
Turn chicken pieces periodically, and baste with sauce.
9
Add a little amount of water at a time if sauce becomes too thick.

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Featured Reviews for This Recipe

From: Chef #1118629

On Oct 20, 2009

I have made this several times, and my picky husband LOVES it. Recently I made it for a friend who had just had a baby and her hubby said it was the best meal he'd had since the baby had been born (and they'd had family in town taking care of them for a couple of weeks!). I do add powdered ginger and soy sauce to make it taste more like a restaurant-style sweet and sour sauce.

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From: K9 Owned

On Mar 8, 2009

Very nice dish Laudee. Made as directed but scaled the chicken back for two of us. Left the sauce the same. Dh wolfed it! I liked it too but found it the chicken overcooked. My fault entirely as I cooked it for the time specified without taking into consideration the reduced quantities. I'll definately make this again but will shorten the cooking time by about 45 mins. I used skinless chicken quarters.

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From: MNLisaB

On Dec 18, 2003

Laudee Laudee was this ever good! I was in a panic because DD#2 brought home chicken and needed me to make a sweet and sour chicken dish to share for school. All I had was the boneless chicken and little else, so I pulled your recipe and used the great substitute chile sauce Chili Sauce Substitute from Princess Buttercup. DD raved as did her school chums and I came out looking like a champ! I literally had to threaten my other kids from stealing this! The only thing I did differently was to saute the onions with two chopped green bell peppers and I was able to cut the cooking time in half.Your recipe was a lifesaver, thanks!

4 people found this review helpful

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From: * Pamela *

On Jul 14, 2003

This was a real winner in my house!! I used 7 skinless chicken legs quarters and there were no leftovers!! (Our exchange student polished off 3 in one sitiing!!) I was curious about the ingredients in the sauce, but they blended together nicely to make a very tasty sauce. I actually made these in the oven in a covered casserole dish with great results. I think that this would work very well in a crock pot too! Thanks for sharing this recipe! I am glad I picked you as "my chef"!

3 people found this review helpful

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