- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 165.3
- Total Fat: 1.1 g
- Cholesterol: 14.7 mg
- Sodium: 1,256.1 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 5.0 g
- Protein: 8.9 g
MAKEOVER: Sweet and Sour Chicken (by HPSANDDOLLAR)Submitted by: HPSANDDOLLAR
View the original recipe for Sweet and Sour Chicken
Garlic powder, 0.52 tsp
Cider Vinegar, 5 Tablespoons
Chicken Breast (cooked), no skin, 1 unit (yield from 1 lb ready-to-cook chicken)
Pineapple, canned, 1 cup, crushed, sliced, or chunks
Carrots, raw, 4 medium
Celery, raw, 1 cup, diced
Ginger Root, 0.52 tsp
Green Peppers (bell peppers), 1 cup, strips
Peppers, sweet, red, fresh, 1 cup, sliced
Soy Sauce, 0.24 cup
Splenda, 1 tsp (remove)
All Natural Original PAM No Stick Cooking Spray, 0.27 gram(s)
Argo Cornstarch - serving - 1 tbsp
We love this. I modified it by adding more veggies and eliminating brown sugar and oil. If you want more sauce or thinner sauce add more Cider Vinegar and Soy Sauce. I have been leaving out the Splenda for less sweetness.
Mix the cornstarch and soy sauce together and add to pan.
Add the pineapple (with juice), vinegar, Splenda, ginger and garlic powder to pan and stir to mix well.
Bring to a full boil, then reduce heat to low and simmer for 15-20 minutes, until sauce thickens.
Serve over cooked rice.