Chicken With Sweet and Sour Fig Sauce recipe

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Ingredients

1 (15 ounce) can figs in syrup
½ cup water
½ cup white sugar
½ cup white vinegar
1 red onion, diced
1 yellow bell pepper, diced
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick
2 tablespoons cornstarch
2 tablespoons water

Nutrition Info

385.3 calories
carbohydrate: 53.7 g
cholesterol: 58.5 mg
fat: 9.2 g
fiber: 2.8 g
protein: 23 g
saturatedFat: 1.6 g
servingSize: -
sodium: 52.1 mg
sugar: 45.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove figs from syrup, cut each fig into quarters. Reserve 1/4 cup of syrup.

  2. Heat water and sugar in a sauce pan over medium-high heat until sugar is dissolved and water begins to simmer. Reduce heat to medium, add white vinegar, red onions, yellow peppers, figs, and syrup. Return to a simmer and cook uncovered for 10 minutes, stirring occasionally.

  3. Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts, one at a time, until browned and the meat is no longer pink inside, about 4 minutes per side. Remove from pan to a paper towel-lined plate.

  4. Mix cornstarch and water together in a small bowl. Add to fig sauce, stirring constantly until sauce is thickened.

  5. Serve chicken breasts topped with the fig sauce.

Recipe Yield

4 servings

Recipe Note

Sweet and tangy. This is a refreshing meal that I serve over couscous.

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