Sweet and Sour Chicken
- Number of Servings: 8
Ingredients
8 boneless, skinless chicken thighs (Do not cut up)1/4 cup cornstarch2 eggs12oz bottle of Ying's Sweet and Sour Sauce2 c. chopped broccoli2 large onions2 c. chopped green bell peppers
Serving Size: Makes 8 servings
Pre-heat oven to 375 degrees.
1. Pat thighs dry with paper towel (this is very important!)
2. Coat whole thighs with cornstarch (you'll use less and keep calories down this way).
3. Dip in egg.
4. Place chicken in lightly oil baking dish* and bake until fully cooked - approx 30 - 45 minutes.
5. While chicken is cooking, steam cook all the veggies.
6. When chicken is on longer pink, remove from oven. Place in new baking pan (to avoid the fat drippings) and pour in bottle of sweet and sour sauce. Allow sauce to come to a boil and flip chicken at least once to coat both sides with sauce.
7. Serve chicken and veggies on top of brown rice, adding 2 tbs. of sauce to veggies.
Pre-heat oven to 375 degrees.
1. Pat thighs dry with paper towel (this is very important!)
2. Coat whole thighs with cornstarch (you'll use less and keep calories down this way).
3. Dip in egg.
4. Place chicken in lightly oil baking dish* and bake until fully cooked - approx 30 - 45 minutes.
5. While chicken is cooking, steam cook all the veggies.
6. When chicken is on longer pink, remove from oven. Place in new baking pan (to avoid the fat drippings) and pour in bottle of sweet and sour sauce. Allow sauce to come to a boil and flip chicken at least once to coat both sides with sauce.
7. Serve chicken and veggies on top of brown rice, adding 2 tbs. of sauce to veggies.
Nutritional Info Amount Per Serving
- Calories: 187.8
- Total Fat: 4.1 g
- Cholesterol: 103.8 mg
- Sodium: 238.3 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 1.8 g
- Protein: 16.5 g
Member Reviews