Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Oxmoor House August 2010

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Credit: Oxmoor House

Recipe Summary

Yield:
4 adult servings (serving size: about 1 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

Source

Cooking Light First Foods

Nutrition Facts

267 calories; fat 6.4g; saturated fat 0.9g; mono fat 2.4g; poly fat 1.5g; protein 28.5g; carbohydrates 25g; fiber 3.1g; cholesterol 66mg; iron 1.9mg; sodium 626mg; calcium 51mg.
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