Rating: 4.5 stars
40 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 29

This home-style sweet-and-sour chicken has a lighter, fresher-tasting sauce than typical restaurant versions. And because the color red is considered lucky, the dish's crimson hue will bring good fortune for the Year of the Ox.

Nathan Fong
Recipe by Cooking Light January 2009

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: about 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.

    Advertisement
  • Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.

  • Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.

  • 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.

  • 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.

Nutrition Facts

132 calories; calories from fat 0%; fat 3.8g; saturated fat 0.6g; mono fat 1.7g; poly fat 1.1g; protein 12.7g; carbohydrates 12.2g; fiber 1.4g; cholesterol 31mg; iron 0.9mg; sodium 304mg; calcium 26mg.
Advertisement
Advertisement