I love sweet and sour chicken and this recipe let’s me enjoy it while still staying healthy. It is quick, easy and yummy! I serve these with baked egg rolls to make it a meal.
In a small bowl whisk together vinegar, sugar, ketchup, soy sauce, ginger, 2 teaspoons cornstarch and 1/4 cup water.
Peel carrot and cut into 1/2 inch pieces. Place carrots and 2 tablespoons of water in a small, microwave safe bowl, cover, and microwave for 3 minutes. Uncover, drain, and set aside.
Toss the chicken with 2 tablespoons of cornstarch to coat. Heat 2 teaspoons of oil in a large, nonstick skillet over medium heat. Add half the chicken and cook 4 to 5 minutes, or until well browned on all sides and chicken is cooked through. Transfer to a bowl and repeat with the remaining chicken pieces. Set chicken aside.
With the remaining oil in the skillet, add the peppers and cook 2 minutes. Add the carrots and pineapple and cook for another minute. Stir in the vinegar mixture and reduce heat to low and cook 2 to 3 minutes, until the sauce thickens and clears. Add the chicken to the skillet, toss to coat, and serve.
1/2 cup rice vinegar
1/2 cup sugar – I use no-calorie granulated sugar (anything sucralose based, easy to find and relatively inexpensive)
3 tablespoons ketchup
1 tablespoon reduced sodium soy sauce
1 teaspoon minced ginger (I use the fresh prepared found in the tube in the produce section of the grocery store)
2 tablespoons plus, 2 teaspoons cornstarch, divided
1 medium carrot
1 pound boneless skinless chicken breast, chopped into bite size pieces
3 teaspoons canola oil
1 medium pepper cut into 1 inch chunks (I like color so I use a red, yellow or orange)
1/2 cup pineapple chunks, (if using canned, be sure to drain well)
(Marlene Koch – Eat What you Love Everyday)