Sweet and Sour Chicken
Sweet and Sour Chicken from Cooking Light
To save time, cut the chicken into pieces while you wait for the pan to heat. Serve over long-grain white rice.
Yield
4 servings (serving size: about 1 cup)
Yield
4 servings (serving size: about 1 cup)
Ingredients
* 1 tablespoon olive oil
* 1 tablespoon bottled minced garlic
* 1 teaspoon bottled ground fresh ginger (such as Spice World)
* 1/4 teaspoon crushed red pepper
* 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
* 3/4 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup chopped red bell pepper
* 1 (15 1/4-ounce) can pineapple chunks in juice, undrained
* 1/3 cup reduced-sodium soy sauce
* 2 tablespoons dry sherry
* 1 1/2 tablespoons cornstarch
* 2 teaspoons brown sugar
* 1/4 cup dry-roasted chopped cashews
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.
Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.
Nutritional Information
Calories: 388 (27% from fat)
Fat: 11.6g (sat 2.4g,mono 6.2g,poly 2g)
Protein: 41.5g
Carbohydrate: 28.9g
Fiber: 2.1g
Cholesterol: 101mg
Iron: 2.7mg
Sodium: 858mg
Calcium: 58mg
Michele Powers, Cooking Light, APRIL 2007
Michele Powers, Cooking Light, APRIL 2007
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