Spicy Sweet-and-Sour Chicken

By

Nutritional Information

Calories: 132 (0.0% from fat)
Fat: 3.8g (sat 0.6g,mono 1.7g,poly 1.1g)
Protein: 12.7g
Carbohydrate: 12.2g
Fiber: 1.4g
Cholesterol: 31mg
Iron: 0.9mg
Sodium: 304mg
Calcium: 26mg

View complete recipe

  • 8

Ingredients

  • 4 tsp cornstarch, divided
  • 5 tsp Soy Sauce, low-sodium, divided
  • 1 tsp Ginger, minced peeled fresh
  • 1 tsp Soy Sauce
  • 1 tsp Shaoxing (Chinese rice wine) or dry sherry
  • 1/8 tsp White Pepper
  • 2 Garlic, minced
  • 1 lb Chicken Breast, skinless, boneless, cut into 2 x 1/2–inch-thick pieces
  • 1/2 cup Chicken Broth, fat-free, less-sodium
  • 1 tbl Brown Sugar
  • 3 tbl Ketchup
  • 2 1/2 tbl Rice Vinegar
  • 2 tsp Chile Paste
  • 1 tsp Dark Sesame Oil
  • 1 tbl Canola Oil, divided
  • 1 cup (1/2-inch) Onion, diced
  • 1 cup (1/2-inch) Green Pepper, diced
  • 1 cup (1/2-inch) Red Pepper, diced
  • 1/2 cup (1-inch) Green Oonions
  • 1 cup (1/2-inch) diced Pineapple

Preparation

Step 1

1. 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.

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

3. 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.

4. 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.

5. 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.

View complete recipe