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15 Minute Sweet and Sour Chicken

Servings 6 -8 servings


  • 1 bag frozen popcorn chicken
  • 2 Tbs. vegetable oil
  • 1 onion chopped
  • 1 green pepper chopped
  • 1 garlic clove crushed
  • 20 oz can pineapple chunks drained and juice reserved
  • 3 Tbs. vinegar
  • 3 Tbs. brown sugar
  • 2 Tbs. soy sauce
  • 1 Tbs. cornstarch
  • 2 cups white rice cooked


  • Bake the popcorn chicken according to package directions.
  • While the chicken bakes, cook the onion, green pepper and garlic in oil in a large skillet until vegetables are tender crisp.
  • Mix up the sauce by combining the juice from the pineapple, vinegar, brown sugar, soy sauce and cornstarch.
  • Remove chicken from oven and add to skillet, along with pineapple chunks.
  • Pour sauce into skillet, stirring to coat chicken and vegetables. Bring to a boil.
  • Serve over hot rice.