This home-style sweet-and-sour chicken has a lighter, fresher-tasting sauce than typical restaurant versions. And because the color red is considered lucky, the dish's crimson hue will bring good fortune for the Year of the Ox.
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon dark soy sauce
1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 2 x 1/2–inch-thick pieces
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons ketchup
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup (1/2-inch) diced onion
1 cup (1/2-inch) diced green bell pepper
1 cup (1/2-inch) diced medium red bell pepper
1/2 cup (1-inch) slices green onions
1 cup (1/2-inch) diced fresh pineapple
How to Make It
Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
Fantastic, I followed the recipe with some small substitutions for what I had on hand. I used chicken stock instead of rice wine, regular soy sauce for the whole recipe, sweet spicy chili sauce instead of chili paste and white wine vinegar instead of rice vinegar. I also added zucchini and broccoli to up the vegetables and cooked the veg and chicken together. It ended up flavorful and satisfying which is so important when your trying to lose weight. I served it with a side of wide rice noodles. I will def make this again.
A good and healthy weeknight dinner. I decided that I prefer a Chinese brown sauce over this one. But with the chili sauce this does have a satisfying kick. Instead of the bell peppers, I used half a bag of frozen stir-fry veggies.