Sweet and Sour Chicken

Sweet and Sour Chicken might be just the Chinese recipe you are searching for. Watching your figure? This gluten free and dairy free recipe has 545 calories, 39g of protein, and 10g of fat per serving. This recipe serves 4 and costs $3.11 per serving. This recipe from Jessica Gavin requires sesame oil, kosher salt, vegetable oil, and green bell pepper. 13 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 30 minutes. It works well as a main course. With a spoonacular score of 78%, this dish is solid. Users who liked this recipe also liked Sweet and Sour Chicken, Sweet-and-Sour Chicken, and Sweet and Sour Chicken.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/4 teaspoon black pepper

1 1/2 pounds boneless chicken breast , cut into 1-inch pieces

1/4 cup cornstarch

1 tablespoon cornstarch

1 teaspoon minced garlic

1/2 teaspoon garlic powder

1 green bell pepper , cut into 3/4-inch cubes (about 3/4 cup)

1/2 cup honey plus 2 teaspoons

1/2 teaspoon kosher salt

4 teaspoons low sodium soy sauce

1/4 teaspoon onion powder

1 cup pineapple chunks canned, reserve juice for sauce

3 tablespoons pineapple juice , divided

1 red bell pepper , cut into 3/4-inch cubes (about 3/4 cup)

6 tablespoons rice vinegar Nakano Natural Rice Vinegar

1 teaspoon Sesame oil

1 teaspoon sesame seeds (optional)

3 tablespoons tomato paste

1 tablespoon vegetable oil

1 cup white onion , 3/4-inch dice

Equipment:

whisk

bowl

pot

stove

frying pan

wok

Cooking instruction summary:

In a medium sized bowl whisk together honey, Nakano Natural Rice Vinegar, soy sauce, garlic powder, onion powder, tomato paste, and 1 tablespoon pineapple juice (from pineapple chunks). In a separate small bowl whisk together 1 tablespoon cornstarch and 2 tablespoons pineapple juice. Water can be substituted for pineapple juice if desired. In a small pot add sauce mixture, heat over medium-high heat. Once boiling, add the cornstarch mixture. Whisk constantly until sauce thickens, about 30 seconds. Turn off heat and leave on stove top.To a large bowl add chicken, salt, pepper and 1/4 cup cornstarch, stir to coat the chicken.Heat a large saute pan or wok over medium-high heat. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Once the oil is hot add the chicken in a single layer. Cook until light golden brown, about 4 minutes. Flip the chicken pieces to cook the other side, about 3 additional minutes or until no longer pink. Add 1 teaspoon minced garlic, red and green bell peppers, and onions to the pan. Saute until vegetables are crisp-tender, about 2 minutes. Add pineapple and saute for 1 minute. Add the sauce, stir to coat and cook another 2 minutes, or until sauce is warmed through.Serve sweet and sour chicken over rice. Enjoy!

 

Step by step:


1. In a medium sized bowl whisk together honey, Nakano Natural Rice Vinegar, soy sauce, garlic powder, onion powder, tomato paste, and 1 tablespoon pineapple juice (from pineapple chunks). In a separate small bowl whisk together 1 tablespoon cornstarch and 2 tablespoons pineapple juice. Water can be substituted for pineapple juice if desired. In a small pot add sauce mixture, heat over medium-high heat. Once boiling, add the cornstarch mixture.

2. Whisk constantly until sauce thickens, about 30 seconds. Turn off heat and leave on stove top.To a large bowl add chicken, salt, pepper and 1/4 cup cornstarch, stir to coat the chicken.

3. Heat a large saute pan or wok over medium-high heat.

4. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Once the oil is hot add the chicken in a single layer. Cook until light golden brown, about 4 minutes. Flip the chicken pieces to cook the other side, about 3 additional minutes or until no longer pink.

5. Add 1 teaspoon minced garlic, red and green bell peppers, and onions to the pan.

6. Saute until vegetables are crisp-tender, about 2 minutes.

7. Add pineapple and saute for 1 minute.

8. Add the sauce, stir to coat and cook another 2 minutes, or until sauce is warmed through.

9. Serve sweet and sour chicken over rice. Enjoy!


Nutrition Information:

Quickview
495k Calories
38g Protein
9g Total Fat
65g Carbs
25% Health Score
Limit These
Calories
495k
25%

Fat
9g
15%

  Saturated Fat
4g
25%

Carbohydrates
65g
22%

  Sugar
49g
55%

Cholesterol
108mg
36%

Sodium
757mg
33%

Get Enough Of These
Protein
38g
77%

Vitamin B3
19mg
95%

Vitamin C
76mg
93%

Selenium
56µg
81%

Vitamin B6
1mg
80%

Phosphorus
413mg
41%

Potassium
1056mg
30%

Vitamin B5
2mg
27%

Vitamin A
1307IU
26%

Magnesium
75mg
19%

Manganese
0.36mg
18%

Vitamin B1
0.24mg
16%

Vitamin B2
0.27mg
16%

Fiber
3g
14%

Copper
0.26mg
13%

Iron
1mg
11%

Vitamin E
1mg
11%

Zinc
1mg
10%

Folate
39µg
10%

Vitamin K
7µg
7%

Vitamin B12
0.34µg
6%

Calcium
50mg
5%

Vitamin D
0.17µg
1%

covered percent of daily need
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Related Videos:

Slow Cooker Sweet and Sour Chicken | The Recipe Rebel

 

How to make Sweet and Sour Chicken - I Heart Recipes

 

How to Make Sweet and Sour Chicken

 

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Juan was driving down a country lane in his pickup when suddenly a chicken darted into the road in front of him. He slammed on his brakes, but realized that the chicken wasspeeding off down the road at about 30 miles an hour. Intrigued, he tried to follow the bird with his truck, but he couldn`t catch up to the accelerating chicken. Seeing itturn into a small farm, Juan followed it. To his astonishment, he realized that the chicken had three legs. Looking around the small farm, he noticed that ALL of thechickens had three legs.The farmer came out of his house, and Juan said, "Three-legged chickens? That`s astonishing!"The farmer replied, "Yep. I bred `em that way because I love drumsticks."Juan was curious. "How does a three-legged chicken taste?"The farmer smiled. "Dunno. Haven`t been able to catch one yet."

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