Sweet-and-Sour Chicken

recipe

Yield:

6 servings (serving size: 1/6 of chicken mixture and 1/2 cup rice)

Recipe from

Oxmoor House

Nutritional Information

Calories 265
Caloriesfromfat 0.0 %
Fat 1.7 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.4 g
Carbohydrate 35.9 g
Fiber 0.8 g
Cholesterol 55 mg
Iron 0.0 mg
Sodium 402 mg
Calcium 0.0 mg

Ingredients

2 tablespoons cornstarch
2 tablespoons
3/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 1/2 cups pineapple juice
1/4 cup rice wine vinegar
1/4 cup low-sodium soy sauce
1/4 cup reduced-calorie ketchup
1 tablespoon low-sodium Worcestershire sauce
Cooking spray
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup thinly sliced green bell pepper (about 1 large)
3 cups cooked long-grain rice

Preparation

Combine first 9 ingredients; set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; stir-fry 5 minutes. Add green bell pepper; stir-fry 2 minutes. Gradually stir cornstarch mixture into chicken mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

To serve, spoon 1/2 cup rice onto each plate; top evenly with chicken mixture.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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