Sweet and Sour Pepper Chicken

[migration] empty title 458 Author: Canadian Living Credits: [migration] empty title 458

Kids will love this red sauce that deliciously coats the chicken. Serve with Gingered Sugar Snap Peas and steamed rice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 4 boneless skinless chicken breasts
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/2 sweet red pepper cubed
  • 1/2 yellow pepper cubed
  • 3/4 cups chicken stock
  • 1/4 cup ketchup
  • 1 tablespoon vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon soy sauce
  • 1/4 teaspoon each salt and pepper
  • 2 teaspoons cornstarch
  • 1 green onion chopped

Method

In large skillet, heat oil over medium-high heat; brown chicken all over. Remove to plate. Drain off fat in pan; reduce heat to medium. Fry onion, garlic and red pepper, stirring occasionally, until onion is softened, about 4 minutes.

In small bowl, whisk together stock, ketchup, vinegar, sugar, soy sauce, salt and pepper; add to pan. Return chicken and any juices to pan and bring to boil; reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes.

In small bowl, whisk cornstarch with 1/4 cup (50 mL) water; add to pan and cook, stirring constantly, until thickened, about 2 minutes. Sprinkle with green onion.

Nutritional facts <b>Per serving:</b> about

  • Sodium 653 mg
  • Protein 32 g
  • Calories 233.0
  • Total fat 6 g
  • Cholesterol 77 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet and Sour Pepper Chicken

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