Sweet and Sour Chicken

Photo: Iain Bagwell; Styling: Ginny Branch  

Powdered peanut butter (which you'll find on the nut butters aisle) adds richness here; if you'd rather not use it, sub more flour. Find plum sauce in the Asian foods section.

Yield: Serves 4 (serving size: 1/2 cup rice, about 1 cup chicken mixture, 1 tablespoon cilantro, and 1 1/2 teaspoons sesame seeds)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 474
  • Fat: 16.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 4.4g
  • Protein: 31g
  • Carbohydrate: 50g
  • Fiber: 3g
  • Cholesterol: 77mg
  • Iron: 2mg
  • Sodium: 523mg
  • Calcium: 34mg

Ingredients

  • 1/4 cup mirin (sweet rice wine) or 1/4 cup dry sherry mixed with 2 teaspoons sugar
  • 1 large egg, lightly beaten
  • 1 pound skinless, boneless chicken breast tenders, cut into (2-inch) pieces
  • 1/4 cup powdered peanut butter
  • 3 tablespoons quick-mixing flour (such as Wondra)
  • 3 tablespoons cornstarch
  • 1 tablespoon sugar
  • 3 tablespoons canola oil
  • 3/4 cup sliced green onions
  • 1 red bell pepper, chopped
  • 5 tablespoons water
  • 3 tablespoons ketchup
  • 2 tablespoons Sriracha
  • 1 tablespoon plum sauce
  • 1 teaspoon Worcestershire sauce
  • 1 (8.8-ounce) package precooked white rice
  • 1/4 cup cilantro leaves
  • 2 tablespoons toasted sesame seeds

Preparation

  1. 1. Combine mirin and egg in a medium bowl, stirring with a whisk. Add chicken; toss to coat. Let stand 5 minutes; drain well.
  2. 2. Combine powdered peanut butter and next 3 ingredients (through sugar) in a bowl, stirring with a whisk. Add chicken; toss well to coat. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. 3. Heat pan over high heat. Add onions and bell pepper; stir-fry 1 minute. Combine 5 tablespoons water and next 4 ingredients (through Worcestershire) in a bowl, stirring with a whisk. Add chicken and ketchup mixture to pan; cook 1 minute, tossing to coat.
  4. 4. Divide rice among 4 plates; top with chicken mixture. Sprinkle evenly with cilantro leaves and sesame seeds.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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