Sweet-and-Sour Skillet Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| calories | 180 |
| protein | 21 g |
| fat | 1 g |
| carbohydrate | 21 g |
Skinless chicken is used in this restyled "stir-fry," and chicken stock is substituted for the oil (as much as 1/4 cup/50 mL) that would have been used in the past to brown the chicken. This dish is especially good over egg noodles or basmati rice.
Ingredients
- 2 boneless skinless chicken breasts, (3/4 lb/375 g)
- 1/4 cup chicken stock
- 2 stalks celery, diagonally sliced
- 1 onion, thinly sliced lengthwise
- 1/2 sweet red pepper, cut_in strips
- 1/2 sweet green pepper, cut_in strips
- 1/3 cup pineapple juice or orange juice
- 2 tbsp packed brown sugar
- 2 tbsp white vinegar
- 4 tsp cornstarch
- 1 tbsp soy sauce
- 1/2 cup mango pieces or pineapple chunks
- 1 Pinch salt
- 1 Pinch pepper
Preparation
Trim any fat from chicken; cut chicken into strips. In large nonstick skillet, bring chicken and stock to simmer over medium-high heat.
Add celery, onion and sweet pepper; cook, stirring often, for about 5 minutes or until chicken is no longer pink inside and vegetables are almost tender-crisp.
Mix together juice, brown sugar, vinegar, cornstarch and soy sauce until blended; stir into skillet and bring to boil. Cook, stirring, for about 2 minutes or until glossy and thickened. Add mango pieces, salt and pepper; simmer for about 2 minutes or until heated through.
Additional information :
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