Rachael Ray's Sweet & Sour Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Salt and pepper .5 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved 2 tbsp. white vinegar 2 tbsp. soy sauce 4 tsp. cornstarch 1 tbsp. ketchup 2 tsp. finely grated fresh ginger 1 1/4 lbs. skinless, boneless chicken breast, cut into 2-inch pieces 1 tbsp. canola oil 1 red/green/yellow bell pepper, cut into 1-inch pieces
In a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 tsp. cornstarch, the ketchup and ginger. In a bowl, toss the chicken with the remaining 2 tsp. cornstarch, 1/2 tsp. salt and 1/4 tsp. pepper.
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.
Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 2 minutes.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user REGGAEFLAVA.
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.
Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 2 minutes.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user REGGAEFLAVA.
Nutritional Info Amount Per Serving
- Calories: 227.3
- Total Fat: 5.0 g
- Cholesterol: 68.4 mg
- Sodium: 568.2 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 0.6 g
- Protein: 28.0 g
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