Tuesday, January 19, 2010

Yummy Sweet and Sour Chicken!

This recipe was so good that I am posting about it even though I didn't even attempt to have Jackson try the food. We had a crazy Saturday and the kids ate a really late lunch, so when it came time for dinner I knew they wouldn't be hungry. But, my husband and I were starving and I had the recipe floating around my bookmarked pages for a while, so I made it and am forever joyful that I did! Yes, good food has that effect on me:)
I originally saw the recipe here months ago and thought that it was something I thought I could make given my lack of cooking skills. The recipe is pretty basic with chicken, rice and a sauce. Since my husband and I are committed to healthy eating, I wanted to add in vegetables and I had a red and green bell pepper on hand. If you have yet to discover the bliss of a red bell pepper, I would advice you to incorporate it into your diet STAT! I don't know how I missed them all these years. Well, now that I think about it, the cost of them that has kept me at a distance. They can hike up a grocery bill pretty quick. I don't know, though, some things are worth the extra mone
y:) I am also going to incorporate pineapple the next time I make this to make it more Sweet and Sour authentic. The next time I make it, by the way, is tomorrow. My husband said that I needed to make it again soon! I will attempt to have Jackson try it then, so I will keep you posted.
Recipe for Simple Sweet and Sour Chicken (adapted from Recipes from River View and originally posted on Taste and Tell-which you should totally check out)
4 chicken breast halves
1 cup Catalina salad dressing
1 cup brown sugar (I am planning on reducing by 1/4 this next time to cut some sugar)
1 envelope dry onion soup mix
1 red bell pepper
1 green bell pepper
1 tablespoon olive oil
1 can of pineapple chunks drained
Brown Rice (serve over)
Place chicken in baking dish. Combine dressing, brown sugar and onion soup mix. Pour over chicken breasts. Cook in preheated oven for 45 minutes or until no longer pink in middle. While chicken is nearly finished, saute cut up peppers in heated olive oil on medium/low heat until softened. Add in pineapple chunks and continue cooking on low until chicken is complete. When chicken is finished, cut in bite size pieces and add chicken and sauce to pepper/pineapple mixture. Combine and then serve over rice. You will be so glad you did:)




  1. This looks yummy. My husband is a ridiculously picky eater, so we won't be eating this with Daddy. My son is a typical 3 yr old. He will eat one thing for a year and then one day decide that he just doesn't like it any longer. Of course this is after I have prepared it and put it in front of him. We have daily battles in the house about food. SO I can relate a tad. :-)

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  3. Love your blog!My son is also a picky eater and I always appreciate new recipes or meal ideas to get him to eat his veggies more.this recipe sounds perfect because he's taken a liking to pineapples.I saw your site from the foodieblogroll and if you won't mind, I'd love to guide foodista readers to your site.Just add a foodista widget at the end of this blog post and it's ready to go.Thanks!