Sweet-And-Sour Chicken

Sweet-And-Sour Chicken Recipe
Oxmoor House

Yield:

4 servings (serving size: 1 1/4 cups of chicken and 1/2 cup cooked rice)

Recipe from

Nutritional Information

Calories 352
Fat 4.1 g
Satfat 0.6 g
Protein 29.7 g
Carbohydrate 46.9 g
Cholesterol 66 mg
Iron 2.6 mg
Sodium 389 mg
Caloriesfromfat 11 %
Fiber 2.9 g
Calcium 33 mg

Ingredients

1 (15-ounce) can pineapple chunks in juice, un-drained
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons vegetable oil
1 pound chicken breast tenders
1 teaspoon minced peeled fresh ginger
1 cup red bell pepper strips
1 cup green bell pepper strips
3 garlic cloves, minced
2 cups hot cooked long-grain rice

Preparation

Drain pineapple, reserving 2/3 cup juice. Combine cornstarch and soy sauce, stirring until cornstarch dissolves. Stir in reserved pineapple juice, brown sugar, and crushed red pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and ginger; cook 3 minutes on each side or until chicken is browned. Add peppers and garlic; sauté 2 minutes.

Add cornstarch mixture; cook, stirring frequently, 3 minutes or until sauce thickens slightly. Add pineapple; cook 2 minutes. Serve over rice.

Note:

Oxmoor House Healthy Eating Collection

January 2002
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