Sweet-and-Sour Chicken

Sweet-and-Sour Chicken Recipe
Photo: Oxmoor House
Introduce baby to the yummy taste of takeout food without all the extra fat. This homestyle sweet-and-sour chicken has a lighter, fresher tasting sauce than typical restaurant versions. Serve with steamed brown or basmati rice.


4 adult servings (serving size: about 1 1/3 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 267
Caloriesfromfat 0.0 %
Fat 6.4 g
Satfat 0.9 g
Monofat 2.4 g
Polyfat 1.5 g
Protein 28.5 g
Carbohydrate 25 g
Fiber 3.1 g
Cholesterol 66 mg
Iron 1.9 mg
Sodium 626 mg
Calcium 51 mg


4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon dark soy sauce
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 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 3 ingredients in a medium bowl. Add chicken; stir well to coat. Set aside.

2. Combine broth, remaining 2 teaspoons cornstarch, remaining 1 tablespoon low-sodium soy sauce, brown sugar, and next 4 ingredients.

3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion and next 3 ingredients 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.

for your toddler: Omit the chile paste; adults can sprinkle red pepper flakes over their portions. Cut a piece of chicken and a spoonful of vegetables into small pieces. Serve it over rice in a small bowl or on a rimmed plate.

Nathan Fong,

Cooking Light First Foods,

Oxmoor House

August 2010
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