No Fry Sweet & Sour Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb boneless skinless chicken breast, diced into bite sized pieces 1 20-oz can pineapple chunks in juice, juice reserved 1/3 cup sugar 1/3 cup Splenda1/2 cup vinegar 4 TBS cornstarch 4 TBS reduced sodium soy sauce 1 tsp chicken bouillon 1 tsp vegetable bouillon2 TBS olive oil 3 medium carrots, bias sliced3/4 green bell pepper, in 1/2" pieces 1/2 red bell pepper, in 1/2" pieces 2 large celery stalks, bias sliced 1/2 large white onion, in 1/2" pieces4-oz canned mushrooms (weight when drained) 1 TBS minced garlic 3 cups hot cooked brown rice
Create sauce by draining pineapple, reserving juice - will equal about 1 cup. Set pineapple aside. Add enough water to the juice to equal 3 cups. Add sugar, vinegar, cornstarch, soy sauce and bouillon. Set aside.
Pour 1 TBS oil in wok or large skillet (add more if necessary during cooking), heat over medium-high heat. Add chicken and cook 5-10 minutes or until no longer pink and cooked through, remove from skillet and set aside. Add more oil to skillet (enough to equal about 1 TBS total). Stir-fry carrots and garlic in hot oil for 1 minute, add remaining vegetables and stir fry for 10-15 minutes or until desired crisp-tenderness. Add chicken back to wok and push mixture out from the center.
Stir sauce and make sure ingredients are evenly combined. Pour sauce into center of mixture and cook and stir until thickened and bubbly (you will see the color start to darken as it thickens). Continue cooking and stirring for one more minute after it begins to bubble. Add in at about half of the reserved pineapple, or all of it if desired (should have about 2 cups pineapple reserved), depending on your taste preference (I usually add half).
Number of Servings: 6
Recipe submitted by SparkPeople user SANDRA_92083.
Pour 1 TBS oil in wok or large skillet (add more if necessary during cooking), heat over medium-high heat. Add chicken and cook 5-10 minutes or until no longer pink and cooked through, remove from skillet and set aside. Add more oil to skillet (enough to equal about 1 TBS total). Stir-fry carrots and garlic in hot oil for 1 minute, add remaining vegetables and stir fry for 10-15 minutes or until desired crisp-tenderness. Add chicken back to wok and push mixture out from the center.
Stir sauce and make sure ingredients are evenly combined. Pour sauce into center of mixture and cook and stir until thickened and bubbly (you will see the color start to darken as it thickens). Continue cooking and stirring for one more minute after it begins to bubble. Add in at about half of the reserved pineapple, or all of it if desired (should have about 2 cups pineapple reserved), depending on your taste preference (I usually add half).
Number of Servings: 6
Recipe submitted by SparkPeople user SANDRA_92083.
Nutritional Info Amount Per Serving
- Calories: 398.8
- Total Fat: 6.7 g
- Cholesterol: 43.9 mg
- Sodium: 854.4 mg
- Total Carbs: 63.6 g
- Dietary Fiber: 4.7 g
- Protein: 22.0 g
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