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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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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