This Sweet and Sour Chicken recipe is faster and healthier than take-out. It's a win/win!

Michele Powers
Recipe by Cooking Light April 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.

Nutrition Facts

388 calories; calories from fat 27%; fat 11.6g; saturated fat 2.4g; mono fat 6.2g; poly fat 2g; protein 41.5g; carbohydrates 28.9g; fiber 2.1g; cholesterol 101mg; iron 2.7mg; sodium 858mg; calcium 58mg.