Sweet & Sour Chicken

OVERVIEW: Clock IconPrep: 12 min. Fork Icon 4 servings


  • 1 tablespoon Clover Valley™ canola oil
  • 1 pound frozen boneless, skinless chicken breasts, thawed and cut into 1-inch chunks
  • 1 (10.8 ounce) Birdseye™ frozen broccoli florets, thawed
  • 1 cup frozen peppers & onions, thawed and paper towel-dried
  • 1 (20-ounce) can Clover Valley™ pineapple chunks in natural juices, drained and liquid reserved.
  • 1-1/2 tablespoons Clover Valley™ soy sauce
  • 2 tablespoons Clover Valley™ white vinegar
  • 2 tablespoons Clover Valley™ ketchup
  • 1 tablespoon Clover Valley™ sugar
  • 2 tablespoons Clover Valley™ cornstarch


  1. In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook for 4 minutes or just until no pink remains. Add broccoli, pepper-onion mixture, and 3/4 cup pineapple chunks (set aside the rest of the pineapple for another time). Cook for 5 minutes or until vegetables are heated through.
  2. In a small bowl, combine the reserved pineapple liquid, soy sauce, vinegar, ketchup, sugar, and cornstarch; mix well. Stir into skillet and cook 2 to 3 minutes or until sauce has thickened. Serve immediately.