Sweet-and-sour chicken strips with onions, olives and capers: the Mediterranean-style sweet-and-sour chicken breast perfect for every day..
The chicken strips with onions, olives and capers, like the classic sweet-and-sour chicken strips, are a main course that is simple, economical and flavorful, ideal for those looking for quick chicken breast recipes without giving up taste. The chicken, thinly sliced and sautéed in a pan, is enriched by the sweetness of the sautéed onions and the Mediterranean flavor of olives and capers, creating an irresistible balance, made even more delightful by the addition of raisins and pine nuts.
This preparation recalls the aromas and contrasts typical of Sicilian cuisine, just like many recipes on our blog, and is inspired by the famous Sicilian eggplant caponata, the quintessential sweet-and-sour dish. If you love these flavors, try also the Sicilian sweet-and-sour rabbit or the Sicilian sweet-and-sour swordfish with eggplant, dishes that exalt Mediterranean tradition and sweet-and-sour pairings.
If you don’t know what to bring to the table, these Mediterranean sweet-and-sour chicken strips are a genuine, quick recipe perfect for everyday cooking. Ready to make it together? Let’s head to the kitchen, but before discovering the recipe I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Mediterranean sweet-and-sour chicken strips
- 2.2 lbs chicken breast
- 3.5 cups white onions (or red (about 3–4 medium onions))
- 1/4 cup apple cider vinegar (or white wine vinegar)
- as needed salt
- as needed extra virgin olive oil
- as needed all-purpose flour
- 1 stalk celery
- 3 oz Taggiasca olives (or jarred/brined)
- 1/4 cup raisins
- 2 1/2 tbsp capers in oil (or rinsed)
- 3 tbsp pine nuts
- 1 tbsp honey (or sugar – level)
Tools
- Pan
- Bowl
Preparation of the Mediterranean sweet-and-sour chicken strips
To make the Mediterranean sweet-and-sour chicken strips with onions and olives, peel and slice the onion, place it in a pan with salt and oil and let it soften over medium heat. Add the cleaned and sliced celery and pour a little water if needed.
When the vegetables reach the desired level of cooking, increase the heat and, once the liquids have evaporated, add a small amount of vinegar,
the olives, the capers, the honey, the sugar, the raisins and let it cook over high heat, stirring often for a few minutes. The recipe does not include carrots; the ones you see are part of the homemade seasoning of the local olives, prepared by me (Sicilian crushed green olives).
The accompanying sauce is ready. Slice the chicken breast into thin strips and place the strips in a bowl, add the flour and mix.
Heat a pan with a generous drizzle of oil, transfer the chicken to the pan and cook until it develops a nice golden crust. Season with salt and pepper,
add the freshly made sauce, if you like pour another small splash of vinegar to strengthen the sweet-and-sour flavor and let everything meld over high heat. Transfer to a serving plate, garnish with toasted pine nuts and serve hot or warm.
The sweet-and-sour chicken strips are ready to be served and you’ll see how delicious they are!
Storage notes and tips
The Mediterranean sweet-and-sour chicken strips can be prepared in advance even a few hours ahead; in that case just add another splash of water to the cold chicken and bring it back to a boil, stirring often, then let it rest briefly before serving.
Leftover chicken should be refrigerated in a tightly closed airtight container for up to 2 days and should be thoroughly reheated with a little water before serving.
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