Sweet and Sour Chicken

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.

Sweet and Sour Chicken Recipe

Step 1:

In a small bowl whisk together vinegar, sugar, ketchup, soy sauce, ginger, 2 teaspoons cornstarch and 1/4 cup water.

Sweet and Sour Chicken Recipe

Step 2:

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.

Step 3:

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.

Sweet and Sour Chicken

Sweet and Sour Chicken Recipe

Step 4:

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.

Sweet and Sour Chicken Recipe

Peppers in the skillet

Sweet and Sour chicken Recipe

Chicken, pineapple and carrots

Sweet and Sour Chicken Recipe

Sauce Added

Sweet and Sour Chicken Recipe

Eat and enjoy!!



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)

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