Sweet and Sour Chicken

Ready in less than 45 minutes, this delectable stir-fry features chicken, pineapple, and peppers to make a simple and flavorful dish.

Recipe from Campbell's
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  • 1 can (about 8 ounces) pineapple chunks
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken breast, cut into cubes
  • 3 celery, diagonally sliced (about 1 1/2 cups)
  • 1 small red or green pepper, cut into 2-inch-long strips (about 1 cup)
  • 1 10 1/2 ounce can Campbell's® Chicken Gravy
  • 1 tablespoon soy sauce
  • 1 tablespoon packed brown sugar
  • 4 cups hot cooked regular long-grain white rice
Drain the pineapple, reserving 2 tablespoons of the juice.
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet.
Heat the remaining oil in the skillet. Add the celery and pepper and cook until the vegetables are tender-crisp. Return the chicken to the skillet.
Stir the gravy, soy, sugar, pineapple and reserved juice in the skillet and heat through. Serve with the rice.
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