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Sweet-And-Sour Chicken

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection