Sweet and Sour Pepper Chicken
Kids will love this red sauce that deliciously coats the chicken. Serve with Gingered Sugar Snap Peas and steamed rice.
Servings: 4
Ingredients:
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
4 boneless skinless chicken breasts or 8 thighs
1 small onion, chopped
2 cloves garlic, minced
Half sweet red or yellow pepper, cubed
3/4 cup (175 mL) chicken stock
1/4 cup (50 mL) ketchup
1 tbsp (15 mL) vinegar
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) soy sauce
1/4 tsp (1 mL) each salt and pepper
2 tsp (10 mL) 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.
Tags:
Source
Canadian Living Magazine: May 2005
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