Spicy Sweet-and-Sour Chicken

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 0.0%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 12.7g
  • Carbohydrate: 12.2g
  • Fiber: 1.4g
  • Cholesterol: 31mg
  • Iron: 0.9mg
  • Sodium: 304mg
  • Calcium: 26mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
  3. 3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.
  4. 4. Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.
  5. 5. Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.
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