We made this sweet-and-sour chicken stir fry for dinner on Tuesday. The original recipe came out a little too sweet, so I've modified the recipe a little to try and tone down the amount of sauce. The meal was easy to prepare and affordable.
Prep/Total Time: 30-45 minutes
Yield: 8 servings
- 1 1/2 pound boneless skinless chicken breasts, cut into strips
- 2 medium carrots, sliced
- 1 medium onion, chopped
- 1 1/2 teaspoons canola oil
- 1 small zucchini, sliced
- 1 cup snow peas
- 1 medium green pepper, cut into strips (or red pepper)
- 4 1/2 tablespoons sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon pepper
- 9 ounces pineapple juice
- 4 1/2 tablespoons ketchup
- 3 tablespoons lemon juice
- 3 tablespoons reduced-sodium soy sauce
- 1 can (8 ounces) unsweetend pineapple chunks, drained
- 4 cups hot cooked rice
- In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is browned. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender.
- In a bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over the chicken mixture. Add the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition: (1/2 cup mixture with 1/2 cup rice) 307 calories, 3.6 g fat, 0.4 g saturated fat, 48.8 mg cholesterol, 499.7 mg sodium, 41.8 g carbohydrate, 11.7 sugar, 2.8 g fiber, 22 g protein.
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