Sweet and Sour Chicken

Sweet and Sour Chicken
Sweet and Sour Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    * 1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided

  • 1

    * 1 tablespoon sherry or reduced-sodium chicken broth

  • 1/2

    * 1/2 teaspoon salt

  • 1/2

    * 1/2 teaspoon garlic powder

  • 1/2

    * 1/2 teaspoon ground ginger

  • 1

    * 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

  • 1

    * 1 can (20 ounces) unsweetened pineapple chunks

  • 2

    * 2 tablespoons plus 1/3 cup cornstarch, divided

  • 2

    * 2 tablespoons sugar

  • 1/4

    * 1/4 cup cider vinegar

  • 1/4

    * 1/4 cup ketchup

  • 1

    * 1 tablespoon canola oil

  • 2

    * 2 cups hot cooked rice

Directions

* In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes. * Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in the vinegar, ketchup and remaining soy sauce. Set aside. * Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm. * Stir pineapple juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice. Yield: 4 servings. Nutrition Facts: 1 cup chicken mixture with 1/2 cup rice equals 428 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 571 mg sodium, 65 g carbohydrate, 2 g fiber, 26 g protein.

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