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.
Spicy Sweet-and-Sour Chicken
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.
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- 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
- 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 1/2âinch-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
- 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. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
- 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. 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. 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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