Sweet and Sour Chicken

To save time, cut the chicken into pieces while you wait for the pan to heat. Serve over long-grain white rice. Calories:388 (27% from fat) Fat:11.6g (sat 2.4g,mono 6.2g,poly 2g) Protein:41.5g Carbohydrate:28.9g Fiber:2.1g Cholesterol:101mg Iron:2.7mg Sodium:858mg Calcium:58mg

Sweet and Sour Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 1

    tablespoon bottled minced garlic

  • 1

    teaspoon bottled ground fresh ginger (such as Spice World)

  • ¼

    teaspoon crushed red pepper

  • pounds skinless, boneless chicken breast, cut into ½-inch pieces

  • ¾

    cup chopped onion

  • ½

    cup chopped celery

  • ½

    cup chopped red bell pepper

  • 1

    (15¼-ounce) can pineapple chunks in juice, undrained

  • cup reduced-sodium soy sauce

  • 2

    tablespoons dry sherry

  • tablespoons cornstarch

  • 2

    teaspoons brown sugar

  • ¼

    cup dry-roasted chopped cashews

Directions

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. 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

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