Sweet and Sour Chicken - made with Plum Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 450.7
- Total Fat: 18.9 g
- Cholesterol: 111.5 mg
- Sodium: 563.6 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.7 g
- Protein: 30.6 g
View full nutritional breakdown of Sweet and Sour Chicken - made with Plum Sauce calories by ingredient
Number of Servings: 4
Ingredients
-
1/4 cup sweet rice wine
1 large egg, beaten
1 pound skinless, boneless chicken breast tenders, cut into 2-inch pieces
1/4 cup powdered peanut butter
3 tablespoons quick-mixing flour-Wondra
3 tablespoons cornstarch
1 tablespoon sugar
3 tablespoons canola oil
3/4 cup sliced green onions
1 red bell pepper, chopped
5 tablespoons water
3 tablespoons ketchup
2 tablespoons Sriracha
1 tablespoon plum sauce
1 teaspoon Worcestershire sauce
2 tablespoons toasted sesame seeds
Directions
Preparation
1. Combine mirin and egg in a medium bowl, stirring with a whisk. Add chicken; toss to coat. Let stand 5 minutes; drain well.
2. Combine powdered peanut butter and next 3 ingredients (through sugar) in a bowl, stirring with a whisk. Add chicken; toss well to coat. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Heat pan over high heat. Add onions and bell pepper; stir-fry 1 minute. Combine 5 tablespoons water and next 4 ingredients (through Worcestershire) in a bowl, stirring with a whisk. Add chicken and ketchup mixture to pan; cook 1 minute, tossing to coat.
Serve over rice (not included in recipe).
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JTROBERTSON.
1. Combine mirin and egg in a medium bowl, stirring with a whisk. Add chicken; toss to coat. Let stand 5 minutes; drain well.
2. Combine powdered peanut butter and next 3 ingredients (through sugar) in a bowl, stirring with a whisk. Add chicken; toss well to coat. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Heat pan over high heat. Add onions and bell pepper; stir-fry 1 minute. Combine 5 tablespoons water and next 4 ingredients (through Worcestershire) in a bowl, stirring with a whisk. Add chicken and ketchup mixture to pan; cook 1 minute, tossing to coat.
Serve over rice (not included in recipe).
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JTROBERTSON.