Kimmy’s Favorite Sweet and Sour Chicken


  • 1 pound chicken, cut into cubes
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1/2 cup apple cider vinegar
  • 3/4 cup white sugar
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 1 (8 ounce) can pineapple chunks – drained with juice reserved
  • 1/3 cup tomato soup
  • 1 carrot, thinly sliced
  • 1/2 onion, cut into chunks
  • 1/2 green bell pepper, sliced


Marinate chicken cubes in soy sauce in a bowl for 30 minutes.

Heat vegetable oil in a skillet on medium-high heat.

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Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.

Remove chicken from the skillet and set aside.

Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.

Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.

Stir mixture and lower heat to medium-low.

Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.

Stir in carrots, onion, and bell pepper.

Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.

Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.