Meal Makeover: P.F. Chang’s Sweet & Sour Chicken + a side of white rice

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Jessica Crandall shows us how to make P.F. Chang’s Sweet & Sour Chicken + a side of white rice.


1 cup Brown rice
1 Tbsp. Garlic, chopped
2 tsp. Ginger
½ tsp. Crushed red pepper
1lb Chicken breast, boneless, skinless, chopped into ½ inch pieces
1 cup Onions, chopped
1 cup Carrots, chopped
1 cup Celery, chopped
1 cup Red bell pepper, chopped
20 oz Pineapple, canned
1/3 cup Soy sauce, reduced sodium
1 Tbsp. Rice vinegar
2 Tbsp. Flour
2 tsp. Brown sugar
  1. Cook rice according to package directions
  2. In the meantime, coat the bottom of a nonstick pan with cooking spray. Add garlic, ginger, red pepper flakes, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken; set aside.
  3. Coat pan again with cooking spray. Add onions, carrots, celery and red bell pepper to pan.  Sauté 3-4 minutes until crisp-tender.  Drain pineapple, reserving ¾ cup juice. Add 1½ cups pineapple chunks to pan; cook 30 seconds.
  4. Combine the reserved ¾ cup pineapple juice, soy sauce, vinegar, flour, sugar and sugar substitute in a bowl, stirring with a whisk until smooth.
  5. Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1-2 minute until sauce thickens a bit.

Serves 4

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.