Sweet and Sour Chicken (Low Fat and Volumetric)

Recipe by one_of_t2
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a non-stick pan or wok.
  • Cook chicken until no longer pink. Remove chicken, saving the liquid in the pan.
  • 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.
  • Once cooked, drain and set aside.
  • While chicken and peppers are cooking, prepare the sauce.
  • To make sauce: place vinegar, salt, juices and tomato paste in a pot.
  • Heat on medium and simmer for 10 minutes.
  • Combine cornstarch with a small amount of water.
  • Add cornstarch/water mixture to the sauce, stirring to remove any lumps.
  • Add splenda and pineapple chunks.
  • Continue to heat for another couple of minutes to heat pineapple chunks.
  • Serving ideas: Either combine the sauce with the cooked chicken mixture, or serve the sauce on the side. Present with steamed rice.
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