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Sweet-and-Sour Pineapple Chicken

By The Canadian Living Test Kitchen

Tested till perfect

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Sweet-and-Sour Pineapple Chicken

Sweet-and-Sour Pineapple Chicken
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 273
pro 29 g
total fat 7 g
sat. fat 1 g
carb 25 g
fibre 2 g
chol 66 mg
sodium 548 mg
% RDI: -
calcium 3
iron 9
vit A 13
vit C 125
folate 12

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 1 egg white
  • 2 tbsp cornstarch
  • 2 tbsp all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp white pepper or black pepper
  • 1/3 cup vegetable oil
  • 1/3 cup sodium-reduced chicken broth
  • 3 tbsp ketchup
  • 1 tbsp dry sherry, (optional)
  • 1 tbsp sodium-reduced soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp minced gingerroot
  • 1 tsp granulated sugar
  • 1 onion, cut into 3/4-inch cubes
  • 1 sweet red pepper, cut into 3/4-inch cubes
  • 1 sweet green pepper, cut into 3/4-inch cubes
  • 1 can (250 mL) pineapple chunks, drained

Preparation

Don't miss our photographed step-by-step instructions for this recipe: Sweet and Sour Pineapple Chicken >>

In bowl, combine chicken, egg white, cornstarch, flour, salt and pepper; let stand for 10 minutes.

In wok or large skillet, heat oil over medium-high heat; stir-fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 minutes or until golden-brown. Transfer to plate.

Add broth, 1/3 cup (75 mL) water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside.

Discard all but 1 tbsp (15 mL) oil from wok. Stir-fry onion and red and green peppers for about 3 minutes or until tender-crisp.

Add chicken, pineapple and stock mixture to wok; stir-fry for 2 to 3 minutes or until thickened and chicken is coated.

Source : Canadian Living Magazine: May 2008

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