Sweet and Sour Chicken III recipe

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Ingredients

1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
½ cup sliced green bell pepper
½ cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
¼ cup low sodium soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
½ teaspoon ground ginger

Nutrition Info

259.1 calories
carbohydrate: 19.9 g
cholesterol: 58.5 mg
fat: 9.4 g
fiber: 1.9 g
protein: 23.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 603 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.

  2. In a small bowl, combine cornstarch and soy sauce and mix together, pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Recipe Yield

4 servings

Recipe Note

This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.

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