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Sunday Supper: Momo's Sweet & Sour chicken

Momo’s Sweet and Sour Chicken


  • ⅓ cup Momo’s Michelada mix 

  • 2 chicken breasts, cubed 

  • 1 egg white

  • 20 oz can of pineapple chunks(use about ¾ of the pineapples)

  • 2 ½ teaspoons cornstarch 

  • 2 ½ tablespoons brown sugar

  • ⅓ cup white vinegar

  • 2 bell peppers(red, orange or yellow)

  • Fresh ginger

  • Salt

  • Olive oil


  • Cube chicken breast and add to large mixing bowl. Add ¼ cup pineapple juice, 2 ½ teaspoons cornstarch, salt, and 1 egg white and mix. Set aside for 15 minutes. 

  • Cut bell peppers into small chunks. Grate and mince about 1 teaspoon of fresh ginger.

  • Prepare sauce by combining salt, ⅓ cup of pineapple juice, ⅓ cup of Momo’s, ⅓ cup of vinegar, and 2 ½ tablespoons of brown sugar and mix well. 

  • Heat oil over medium-high heat in a large pan or wok, add chicken and cook for 1-2 minutes a side then remove from pan and set aside. Add more oil if needed, add bell peppers and cook for 1-2 minutes before adding minced ginger. 

  • Add the pineapple chunks and sweet and sour sauce to the pan. Cook for 1-2 minutes then add chicken pieces back. Let simmer for 2-3 minutes until chicken is fully cooked then remove from heat.

  • Serve over brown rice and enjoy!

Rating: 6/10

Difficulty: 5/10

Watch the video here

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