Sweet and Sour Spicy or Not Chicken

I know, this has a ton of ingredients. However, the result is well worth it! Cook some fragrant jasmine rice to serve with it and soak up the delicious sauce. Barb L.

Serves: 2-4


4 tsp cornstarch, divided

5 tsp low-salt soy sauce, divided

1 tsp minced, peeled fresh ginger

1 tsp dark soy sauce (or if you don’t have it, add more of the low-salt soy sauce)

1 tsp Chinese rice wine, dry sherry, dry white wine, or Flying Olive Honey Ginger Balsamic

Pinch of white pepper (or black if you don’t have it)

2 cloves garlic, minced

1 pound skinless, boneless chicken breast, cut into 2” by 1/2 “ pieces

½ cup fat-free low sodium chicken broth

1 tbsp brown sugar

3 Tbsp ketchup

1 ½ Tbsp Flying Olive Pineapple or Honey Ginger Balsamic Vinegar

1-2 tsp Sriracha hot sauce (1 tsp is hardly noticeable)

1 tsp Flying Olive Toasted Sesame Oil

2 tsp (for additional spiciness): Flying Olive Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil or additional Sesame Oil

1 cup onion, ½” dice

1 cup green or orange bell pepper, ½” dice

1 cup red bell pepper, ½” dice

½ cup sliced green onion, 1” lengths

1 cup fresh pineapple, ½” dice


Combine 2 tsp cornstarch, 2 tsp soy sauce, ginger, dark soy sauce, wine or balsamic, pepper, and garlic in a medium bowl. Add the chicken and stir well to coat. Set aside.

Combine chicken broth, remaining 2 tsp cornstarch, brown sugar, remaining 1 Tbsp soy sauce, ketchup, Flying Olive Balsamic Vinegar of Choice, Sriracha, and 1 tsp Flying Olive Toasted Sesame Oil.

Heat 1 tsp Flying Olive Oil of Choice in a large s skillet over medium heat. Add the onion, peppers, and green onions to the pan. Sauté 4 minutes or until the veggies are crisp-tender. Transfer them to a bowl and set aside.

Heat the remaining 1 tsp of Flying Olive Oil of Choice in the pan. Add the chicken mixture to the pan and spread out in an even layer. Cook, without disturbing the chicken, for 1 minute. Flip the chicken over and cook an additional minute on the other side. For the next 2 minutes, sauté the chicken until it is done, stirring frequently.

Return the veggie mixture to the pan. Add the soy sauce mixture and pineapple, stirring well to combine. Bring to a boil and cook 1 minute until thickened, stirring constantly. Serve over rice.

Inspired by a recipe in Cooking Light Magazine, January/February, 2009.

Submitted by Barb L.