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Nutritional Info
  • 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

View full nutritional breakdown of MAKEOVER: Sweet and Sour Chicken (by HPSANDDOLLAR) calories by ingredient
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MAKEOVER: Sweet and Sour Chicken (by HPSANDDOLLAR)

Submitted by: HPSANDDOLLAR

View the original recipe for Sweet and Sour Chicken

Number of Servings: 3



    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.


Brown the chicken cubes in Pam. Saute red and green peppers until crisp tender, then add the chicken back into the pan. Steam carrots and celery slightly.
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.

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