Healthified Sweet & Sour Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tsp EVOO1 lb boneless skinless chicken breast, cut into 1" cubes1/4 tsp salt1 green bell pepper, cut into 1" pieces1 red bell pepper, cut into 1" pieces1 small onion, sliced into thin wedges1 cup low-sodium chicken broth1 can (8 oz) pineapple chunks in unsweetened juice), drained and liquid reserved1/4 cup rice vinegar1/4 cup brown sugar4 tsp cornstarch1/8 tsp crushed red pepper flakes4 cups hot cooked instant brown rice
1. In 12" nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4-5 minutes or until chicken is no longer pink in center. Remove from skillet.
2. In same skillet, cook bell peppers and onion over medium-high heat 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
3. In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes. Stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.
Serving Size: Makes 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user CAH-RD.
2. In same skillet, cook bell peppers and onion over medium-high heat 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
3. In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes. Stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.
Serving Size: Makes 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user CAH-RD.
Nutritional Info Amount Per Serving
- Calories: 348.2
- Total Fat: 4.7 g
- Cholesterol: 53.6 mg
- Sodium: 404.6 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 3.6 g
- Protein: 24.6 g