Sweet-and-Sour Chicken

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.

Yield: 4 adult servings (serving size: about 1 1/3 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 28.5g
  • Carbohydrate: 25g
  • Fiber: 3.1g
  • Cholesterol: 66mg
  • Iron: 1.9mg
  • Sodium: 626mg
  • Calcium: 51mg

Ingredients

  • 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

Preparation

  1. 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. 2. Combine broth, remaining 2 teaspoons cornstarch, remaining 1 tablespoon low-sodium soy sauce, brown sugar, and next 4 ingredients.
  3. 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. 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. 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.
  6. 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.
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