Sweet And Sour Surprise

Name: Sweet And Sour Surprise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. cornstarch; 2 Tbsp. sugar; 1 chicken bouillon cube; 1/2 c. water; 1/3 c. vinegar; 1 c. pineapple juice; 2 Tbsp. soy sauce; 1 Tbsp. butter or margarine; 1/2 lb. tiny meatballs, cooked; 1/2 lb. shrimp, cooked; 1/2 lb. chicken livers, cooked

Eats Now Editorial Team · 311 kcal · Seafood

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Sweet And Sour Surprise – a delicious recipe with cornstarch, sugar, chicken, water, vinegar, pineapple juice. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 Tbsp. cornstarch
2 Tbsp. sugar
1 chicken bouillon cube
1/2 c. water
1/3 c. vinegar
1 c. pineapple juice
2 Tbsp. soy sauce
1 Tbsp. butter or margarine
1/2 lb. tiny meatballs, cooked
1/2 lb. shrimp, cooked
1/2 lb. chicken livers, cooked

1
Combine cornstarch, sugar, chicken bouillon cube, water, vinegar, pineapple juice, soy sauce and butter.
2
Cook and stir until mixture boils; cover and simmer 5 minutes.
3
Group cooked meatballs, shrimp and chicken livers in the sauce.
4
Heat through. Serve hot!!

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. cornstarch, 2 Tbsp. sugar, 1 chicken bouillon cube, 1/2 c. water, and more.

Yes, Sweet And Sour Surprise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
311 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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