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.

Step 1:

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

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.

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.

 

Ingredients:

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)