One-Pan Sweet & Sour Chicken

Sweet and Sour Chicken Recipes
6 Reviews
A favorite restaurant dish that you can make at home.
35 min
Prep Time
35 min
Total Time
4 servings


1/2 cup
apricot preserves
2 tablespoons
soy sauce
2 tablespoons
cider vinegar
2 tablespoons
freshly grated ginger root*
Half Stick (1/4 cup) Land O Lakes® Unsalted Butter
1 (14- to 16-ounce) package
chicken tenders or chicken stir-fry meat
6 ounces (about 2 cups)
snow peas
1 cup
matchstick-cut carrots
1 cup
pineapple chunks, drained
3 cups
cooked long grain rice
*Substitute 1 teaspoon ground ginger.


  1. Combine apricot preserves, soy sauce, vinegar and gingerroot in bowl; mix well using whisk. Set aside.
  2. Melt butter in 12-inch skillet over medium-high heat until sizzling; add chicken. Cook, stirring occasionally, 6-8 minutes or until chicken begins to brown. Add snow peas and carrots. Continue cooking 3-5 minutes or until vegetables are crisply tender. Stir in apricot mixture and pineapple; continue cooking 1-2 minutes or until heated through.
  3. Serve over cooked rice.

Recipe Tips

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


Good recipe fixed as directed the first time. TOTAL TIME should be changed to 45 MIN to include the rice (45 minutes). Instead of frying the carrots and snow peas; I cooked them in boiling water in a sauce pan. The carrots go into boiling water first, after three minutes add the snow peas and allow them to cook only 2 minutes more. I find the vegetables cooked this way more enjoyable as they do not "wilt" and they retain more crispness. I still used the pineapple chunks but only cut them in half. Having retained distinct shapes of ingredients makes the dish more interesting and less mushy. Also by baking the chicken; pieces instead of frying; makes the chicken less tough. This will increase the prep time slightly but it is worth the effort, raises the score to a 5-star level and still uses the same amount of Land-O-Lakes butter.


My sons loved to eat, it's good menu to try to cook.


I made this according the the recipe (always the first time). Next time I will saute the chicken in a hotter skillet and turn it down for the rest of the recipe. Although not mentioned, this recipe is gluten free and my wife and I both loved the freshness of the flavor and the durability of the left overs. This could turn into a dinner for company and would be easy to expand.


my hubby loves it


I only used three tablespoons of butter (sorry, Land O' Lakes people) but this was delicious!


Took me a lot longer than the 35 minutes total time on the recipe. Cut the soy sauce in half, cut the ginger root in half and used pineapple tidbits instead of chunks. Could not get the chicken to brown without overcooking and the carrots need to go in skillet before the snow peas or the snow peas will over cook. On the positive side, my husband will eat it again which doesn't happen very often with a new recipe!

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