Sweet and Sour Pepper Chicken
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 233 |
| pro | 32 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 77 mg |
| sodium | 653 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 7 |
| vit A | 8 |
| vit C | 50 |
| folate | 6 |
Kids will love this red sauce that deliciously coats the chicken. Serve with Gingered Sugar Snap Peas and steamed rice.
Ingredients
- 1 tbsp vegetable oil
- 4 boneless skinless chicken breasts
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 sweet red pepper or yellow pepper, cubed
- 3/4 cup chicken stock
- 1/4 cup ketchup
- 1 tbsp vinegar
- 2 tsp granulated sugar
- 1 tsp soy sauce
- 1/4 tsp each salt and pepper
- 2 tsp cornstarch
- 1 green onion, chopped
Preparation
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.
Source : Canadian Living Magazine: May 2005
- Keywords : Main Course; Chinese; Skillet; Kid-Friendly; Chicken; Chicken broth; Red pepper; Soy sauce; Garlic; Ketchup; Onions;
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