Rachael Ray's Sweet & Sour Chicken
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Rachael Ray's Sweet & Sour Chicken calories by ingredient
Introduction
I used less pineapple than her recipe. Her recipe says serve over white rice, I left that out. You could use white rice or brown rice or whole wheat pasta or tofu noodles. I used less pineapple than her recipe. Her recipe says serve over white rice, I left that out. You could use white rice or brown rice or whole wheat pasta or tofu noodles.Number of Servings: 4
Ingredients
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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
Directions
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.