Sweet and Sour Chicken

⏱ 18 mins 🍽 2 serving(s) 🏷 Asian

This lighter version of a classic dish features tender chicken pieces stir-fried with a colourful mix of vegetables like carrots, bell peppers, and snap peas. The sweet and tangy sauce is made with pineapple juice, soy sauce, and a hint of ginger. It's a quick and satisfying meal that comes together in just 18 minutes. Serve it over your choice of rice, noodles, or cabbage for a complete dinner.

Sweet and Sour Chicken

Ingredients

  • 8 ounces boneless skinless chicken breasts, cut into 1 pieces
  • 1 1/2 ounces baby carrots, thinnly sliced
  • 0.5 (3 ounce) bell peppers, chopped
  • 1 teaspoon garlic, minced
  • 3 ounces celery, chopped
  • 3 ounces snap peas, cut in half width-wise
  • 1 teaspoon cornstarch
  • 1/2 cup pineapple in juice, undrained
  • 2 tablespoons light soy sauce
  • 1 1/2 teaspoons cider vinegar
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons Splenda sugar substitute

Method

  1. Lightly coat a non-stick skillet with cooking spray and cook the minced garlic for about 2 minutes.
  2. Place the chicken pieces in the skillet and cook until they are browned.
  3. Introduce the sliced carrots, chopped bell peppers, snap peas, and celery to the pan. Stir fry everything for about 5-7 minutes, until the carrots begin to soften.
  4. In a separate small bowl, whisk together the soy sauce and cornstarch. Pour this mixture into the skillet along with the cider vinegar, undrained pineapple, Splenda, and ground ginger. Stir everything thoroughly and allow it to come to a boil.
  5. Lower the heat and let the dish simmer for about 1-2 minutes, until the sauce reaches your desired thickness.
  6. Serve the chicken and vegetables while hot, accompanied by rice, rice noodles, or cabbage.

Nutrition (per serving)

Sodium1134300 mg

Recipe details

CategoryAsian
Authorbwandnette