Sweet and Sour Chicken (Low Fat and Volumetric)

Total Time
30mins
Prep 10 mins
Cook 20 mins

I've been using this sweet and sour sauce for years. It came from the recipe booklet included with my first wok. In the past it was always served with home made deep fried chicken balls. I've modified my recipe to make it Volumetric with all the great taste of the original tangy sauce! It is also quick to prepare, making it a great mid-week meal.

Ingredients Nutrition

Directions

  1. Heat oil in a non-stick pan or wok.
  2. Cook chicken until no longer pink. Remove chicken, saving the liquid in the pan.
  3. Add the peppers and onions to the liquid in the pan and heat until cooked. I like my peppers and onions crunchy, so I don't overcook.
  4. Once cooked, drain and set aside.
  5. While chicken and peppers are cooking, prepare the sauce.
  6. To make sauce: place vinegar, salt, juices and tomato paste in a pot.
  7. Heat on medium and simmer for 10 minutes.
  8. Combine cornstarch with a small amount of water.
  9. Add cornstarch/water mixture to the sauce, stirring to remove any lumps.
  10. Add splenda and pineapple chunks.
  11. Continue to heat for another couple of minutes to heat pineapple chunks.
  12. Serving ideas: Either combine the sauce with the cooked chicken mixture, or serve the sauce on the side. Present with steamed rice.
Most Helpful

5 5

This was an excellent recipe! I usually don't eat sweet and sour chicken at Chinese places because it is often deep fried so this recipe is very welcome and will be made again. It tastes very much like what you get in Chinese places here with sweet and sour without all grease from the chicken. It was also quick and very easy to make, which is a big plus. The only thing that I changed was sugar instead of Splenda because they didn't have it at my supermarket. I'll have a look at the big supermarket to see if they have it for the next time that I make it to keep the calories down. Made for PAC March '09.