Sweet-And-Sour Chicken

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 352
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Protein: 29.7g
  • Carbohydrate: 46.9g
  • Cholesterol: 66mg
  • Iron: 2.6mg
  • Sodium: 389mg
  • Calories from fat: 11%
  • Fiber: 2.9g
  • Calcium: 33mg

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

  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.
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