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Sweet-and-Sour Chicken Balls

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Make It

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  • BAKE chicken balls as directed on package.
  • MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add yellow onions and peppers; cook 8 to 10 min. or until crisp-tender, stirring frequently. Stir in dressing, marmalade and teriyaki sauce; cook 2 min. or until sauce is heated through, stirring occasionally.
  • ADD chicken balls to sauce; stir gently. Sprinkle with green onions. Serve with the rice.


SubstitutePrepare as directed, substituting 400 g frozen breaded chicken nuggets or frozen breaded chicken strips for the chicken balls and Kraft Pure Apricot Jam for the marmalade.K:54028v0ec:107968 This recipe has not yet been rated. Be the first to rate this recipe. Rate Recipe Serving Size = 2 cups (500 mL)Nutritional InformationCalories 580 Total fat 20 g Saturated fat 4.5 g Cholesterol 15 mg Sodium 800 mg Carbohydrate 83 g Dietary fibre 3 g Sugars 21 g Protein 17 g Vitamin A 15 %DV Vitamin C 120 %DV Calcium 4 %DV Iron 6 %DV This recipe is on KraftCanada and I think it should be on here as well.

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