Sweet and Sour Chicken III

This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.


Recipes · Cuisine · Asian


Prep Time: 10 mins
Cook Time: 10 mins
Servings: 4
Total Time: 20 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 1 pound skinless, boneless chicken breast meat - cubed

  • 2 tablespoons vegetable oil

  • ½ cup sliced green bell pepper

  • ½ cup sliced red bell pepper

  • 1 cup carrot strips

  • 1 clove garlic, minced

  • 1 tablespoon cornstarch

  • ¼ cup low sodium soy sauce

  • 1 (8 ounce) can pineapple chunks, juice reserved

  • 1 tablespoon vinegar

  • 1 tablespoon brown sugar

  • ½ teaspoon ground ginger


Directions

  1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.

  2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.


Nutrition Facts (per serving)

Nutrition Facts
259 Calories
9g Fat
20g Carbs
24g Protein


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