Sweet-and-Sour Pineapple Chicken
Sweet-and-Sour Pineapple Chicken
Photography by Matthew Kimura
This recipe makes 4 servings
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
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
- Keywords : Main Course; Chicken; Stir Fry; Pineapple; Red pepper; Onions; Green pepper;









