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Sweet & Sour Chicken

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2 Medium Onions
4 Carrots
1 whole Green and Red Peppers
6 Chicken Legs ( Thighs attached or separate)
1/4 cup All Purpose Flour
1/2 tsp Salt and Pepper
2 tbsp Vegetable Oil
1/2 cup Orange Juice
1/4 cup BeeMaid Honey
1/4 cup Soy Sauce
1/4 cup Tomato Paste
1 tbsp Cornstarch
3 cloves Minced Garlic


cut each onion into 6 wedges, cut carrots into 1/2 inch chunks, seed, core and cut peppers into 1 inch cubes.  Scatter vegetables in large roasting pan (with lid), cover and roast at 400 degrees til slightly tender - 10 - 15 minutes.
Meanwhile, skin chicken
In large shallow dish combine flour, salt and pepper.   Dredge chicken in this mixture..  In large non-stick skillet, heat 1 tbsp veg oil over med-high heat, brown chicken in batches adding remaining oil as necessary - about 8 minutes.  Arrange chicken on top of vegetables.
In large measuring cup whisk together orange juice, honey, soy sauce, tomatoe paste, cornstarch & garlic.  Pour over chicken and vegetables.  Cover and roast again for 20 minutes.  Remove lid and roast, basting occasionally until chicken is golden and juices run clear (about another 20 minutes.  Makes 6 servings.  Serve with steamed rice.