SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 236.6
  • Total Fat: 5.6 g
  • Cholesterol: 43.8 mg
  • Sodium: 575.9 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 18.8 g

View full nutritional breakdown of sweet and sour pepper chicken calories by ingredient
Report Inappropriate Recipe

sweet and sour pepper chicken

Submitted by: KARI71

Introduction

This is a new family favorite. The original recipe called for the meat to be sauteed in oil and the veggies to be sauteed in butter, and it was over 500 calories per serving (not including the rice). I used baked chicken which omitted that cooking oil and substituted olive oil for the veggies. It also called for white sugar, but I thought the brown sugar would add more flavor. It was a hit in my household, and I think it satisfied my craving for a sweet food. This is a new family favorite. The original recipe called for the meat to be sauteed in oil and the veggies to be sauteed in butter, and it was over 500 calories per serving (not including the rice). I used baked chicken which omitted that cooking oil and substituted olive oil for the veggies. It also called for white sugar, but I thought the brown sugar would add more flavor. It was a hit in my household, and I think it satisfied my craving for a sweet food.
Number of Servings: 6

Ingredients

    2 lbs cooked chicken breast, no skin
    2 T. olive oil
    1 medium green bell pepper, sliced
    1 small onion, sliced
    4 cloves garlic, minced
    2 T. white whole wheat flour
    1/2 c. packed brown sugar
    1/4 c. white wine
    1/4 c. red wine vinegar
    1/2 c. water
    3 T. soy sauce
    2 1/2 T. ketchup
    1 t. black pepper

    rice to serve over (not included in calorie calculation)

Tips

Prewarm the chicken before adding it to the skillet if it isn't already. I often bake and freeze chicken to make recipes like this easier, so I thawed it and put in the microwave to warm. Also, I found it easier when I measured all the sauce ingredients into a couple of bowls while the pepper, onion, and garlic were cooking. Then I didn't have to worry about remembering which thing to add at which time.


Directions

Measure olive oil into a skillet over medium heat. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar and water. Mix in the soy sauce, ketchup and black pepper. Reduce heat to low and let simmer for 5 minutes or until the sauce has thickened. Add the cooked chicken to the skillet and stir until well combined.

I served this over 2/3 c. cooked brown rice which I calculated seperately.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KARI71.






Great Stories from around the Web


Rate This Recipe