Sweet and Sour Chicken

Photo: Randy Mayor; Styling: Leigh Ann Ross

This Sweet and Sour Chicken recipe is faster and healthier than take-out. To speed preparation time, cut the chicken into pieces while you wait for the pan to heat. Serve over long-grain white rice.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 27%
  • Fat: 11.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 2g
  • Protein: 41.5g
  • Carbohydrate: 28.9g
  • Fiber: 2.1g
  • Cholesterol: 101mg
  • Iron: 2.7mg
  • Sodium: 858mg
  • Calcium: 58mg

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon bottled minced garlic
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1 (15 1/4-ounce) can pineapple chunks in juice, undrained
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons brown sugar
  • 1/4 cup dry-roasted chopped cashews

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.
  2. Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.
  3. Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.
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