Easy Sweet and Sour Chicken (with Jellybeans)

    30 minutes

    Chicken and jelly beans? Sounds crazy, right? But it works very well to create an easy sweet and sour sauce for chicken breasts.

    12 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 1 tablespoon sesame oil
    • 1/2 cup (125ml) chicken stock
    • 2 tablespoons rice vinegar
    • 1 tablespoon honey
    • 6 small orange jelly beans
    • 1/4 teaspoon crushed chilli flakes
    • 1 clove garlic, minced
    • 1/2 teaspoon minced fresh ginger
    • 2 tablespoons sliced almonds
    • 2 tablespoons minced spring onions
    • 1 teaspoon fresh coriander sprigs, for garnish

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a large frypan over medium high heat. Brown chicken in oil for 2 to 3 minutes then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from frypan and keep warm.
    2. In the same frypan combine the stock, vinegar, honey, jelly beans, chilli flakes, garlic and ginger. Simmer over medium heat until liquid is reduced by half then remove from heat and let stand 5 minutes.
    3. Stir in almonds and spring onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with coriander.

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    Reviews in English (8)


    Great sauce, but I wanted more of it! Next time I will double the sauce.  -  15 Aug 2001  (Review from Allrecipes USA and Canada)


    This unique dish turned out really good! I did do some different things, but didn't change the recipe really. 1. I decided to double the sauce like other reviewers suggested (good call). 2. I used 15 small orange jelly beans (Starburst kind). 3. I tenderized my chicken breasts before cooking and used an electric frying pan which I used again for the sauce to save on clean up. 4. I used finely chopped white onion instead of green. 5. I didn't take the jelly beans out and didn't garnish with any more either. 6. Didn't have any ginger root, so I sprinkled in some ground ginger. If you don't have any jelly beans, I'm sure orange marmalade would work out too, maybe even try lemon or lime jelly beans? It was a bit spicy, so if you have kids who wouldn't go for that, reduce or omit the crushed pepper and ginger. I served this with rice and sweet potatoes for a great dinner!  -  07 Apr 2007  (Review from Allrecipes USA and Canada)


    Great and simple recipe. As suggested by someone else I added aprox 1 tsp of cornstarch dissolved in water at the end of the cook time to make a thicker sauce. Other than that, followed the recipe to a T. Can't wait to make it again!  -  05 Sep 2008  (Review from Allrecipes USA and Canada)