Sweet and Sour Chicken
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Sweet and Sour Chicken calories by ingredient
Introduction
Low calorie alternative to the high calorie Chinese takeout. Low calorie alternative to the high calorie Chinese takeout.Number of Servings: 8
Ingredients
-
8 boneless, skinless chicken thighs (Do not cut up)
1/4 cup cornstarch
2 eggs
12oz bottle of Ying's Sweet and Sour Sauce
2 c. chopped broccoli
2 large onions
2 c. chopped green bell peppers
Tips
*To keep calories low, cook chicken on a rack that allows the fat to drip down and the chicken won't be sitting in it.
Directions
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.