Sweet and Sour Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz Chicken Breast, no skin, 1/4 tbsp Pepper, black, 2 tbsp Soy Sauce,1/5 tsp Granulated Sugar1/2 oz Pineapple Juice1 tbsp Ketchup, Heinz1/2 tbsp Cider Vinegar3 tbsp Canola Oil1 cup Cabbage, fresh chopped (this can be store bought)1 cup Pineapple in juice, canned, chunks1/2 cup Red Onions chopped
1. Cut the chicken breast into even cubes. In a bowl, mix the chicken with the 1 tablespoon of soy sauce and 1/5 tsp of sugar. Let it marinate in the fridge for 20-30 minutes.
2. In another bowl, mix the pineapple juice, ketchup vinegar and the remaining soy sauce and sugar.
3. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Be careful not to burn the oil. Add the onion and cook, stirring occasionally, until browned . Transfer to a large dish. Heat another tablespoon of the oil in the same skillet over medium-high heat until hot but not smoking.
4. Heat remaining tablespoon of oil in the same skillet over medium-high heat. Add the chicken cubes, cook until a golden-brown crust forms on the bottom. Turn the cubes over and cook until a golden-brown crust forms on the other side. Return onion, the chopped cabbage and the pineapple in cubes and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly.
5. Serve immediately and enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user LORRAINESAN.
2. In another bowl, mix the pineapple juice, ketchup vinegar and the remaining soy sauce and sugar.
3. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Be careful not to burn the oil. Add the onion and cook, stirring occasionally, until browned . Transfer to a large dish. Heat another tablespoon of the oil in the same skillet over medium-high heat until hot but not smoking.
4. Heat remaining tablespoon of oil in the same skillet over medium-high heat. Add the chicken cubes, cook until a golden-brown crust forms on the bottom. Turn the cubes over and cook until a golden-brown crust forms on the other side. Return onion, the chopped cabbage and the pineapple in cubes and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly.
5. Serve immediately and enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user LORRAINESAN.
Nutritional Info Amount Per Serving
- Calories: 207.6
- Total Fat: 11.2 g
- Cholesterol: 24.7 mg
- Sodium: 531.5 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.5 g
- Protein: 11.2 g
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