Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 274.0
- Total Fat: 2.1 g
- Cholesterol: 49.3 mg
- Sodium: 72.0 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 3.6 g
- Protein: 23.0 g
View full nutritional breakdown of Cyndi's Spicy Sweet n' Sour Chicken calories by ingredient
Cyndi's Spicy Sweet n' Sour Chicken
Submitted by: CYNDIDAVISUSAIntroduction
This is made with Brown Sugar Spenda Blend, because my DH is diabetic. If you choose to make it with plain brown sugar, just adjust the amount up to taste [brown sugar Splenda is way sweeter than regular], probably about 4 packed tsp, which only adds about 10 calories per serving. And I used red and yellow peppers, only because we don't like green here. So, again, you pick. This is made with Brown Sugar Spenda Blend, because my DH is diabetic. If you choose to make it with plain brown sugar, just adjust the amount up to taste [brown sugar Splenda is way sweeter than regular], probably about 4 packed tsp, which only adds about 10 calories per serving. And I used red and yellow peppers, only because we don't like green here. So, again, you pick.Number of Servings: 4
Ingredients
-
Yellow Bell Pepper, 1 large (3-3/4" long, 3" dia)
Red Bell Pepper, 1 large (2-1/4 per lb, approx 3-3/4")
Dole Pineapple Tidbits 100% Pineapple juice, 1 cup, reserve juice
Chicken Breast, no skin, 12 ounces, cut into chunks
Brown Rice, long grain, 2 cup, cooked
Splenda Brown Sugar Blend, 2 tsp
Balsamic Vinegar, 4 tbsp
Pepper, black, .25 tsp
Pepper, red or cayenne, .25 tsp
Directions
Cut peppers into thin strips and cook in sprayed nonstick pan until just tender [I like mine a tad browned, so I cook them FAST and hot]. Sprinkle a little garlic powder to taste. Set aside.
Cook chicken in a sprayed nonstick pan until white through. Add brown sugar and spices and cook over med low heat til all chicken is coated. Add pineapple tidbits and vinegar and stir. Allow to simmer, adding a few drops of pineapple juice and cook down to bring sauce to preferred thickness.
Remove from heat and toss peppers together with chicken mixture. Serve over rice.
Serving Size: 1/4 of recipe plus 1/2 cup of brown rice is a serving includes 3 ounces of chicken and 1/2 of a pepper, plus 1/4 cup of pineapple per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user CYNDIDAVISUSA.
Cook chicken in a sprayed nonstick pan until white through. Add brown sugar and spices and cook over med low heat til all chicken is coated. Add pineapple tidbits and vinegar and stir. Allow to simmer, adding a few drops of pineapple juice and cook down to bring sauce to preferred thickness.
Remove from heat and toss peppers together with chicken mixture. Serve over rice.
Serving Size: 1/4 of recipe plus 1/2 cup of brown rice is a serving includes 3 ounces of chicken and 1/2 of a pepper, plus 1/4 cup of pineapple per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user CYNDIDAVISUSA.
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