Sweet and Sour Braised Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| pro | 24 g24g pro |
| cal | 311311 cal |
| total fat | 13 g13g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 26 g26g carb |
| fibre | 3 g3g fibre |
| chol | 82 mg82mg chol |
| sodium | 1,320 mg1,320mg sodium |
| Sugars | 8 g8g Sugars |
Ingredients
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 8 chicken drumsticks , skinned8 chicken drumsticks, skinned
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 1 onion , cut_into wedges1 onion, cut_into wedges
- 2 carrots , cut_into chunks2 carrots, cut_into chunks
- 1 sweet green pepper , cut_into chunks1 sweet green pepper, cut_into chunks
- 1/2 cup orange juice 1/2 cup orange juice
- 1/4 cup Splenda® No Calorie Sweetener, Granular 1/4 cup Splenda® No calorie Sweetener, Granular
- 1/4 cup soy sauce 1/4 cup soy sauce
- 1/4 cup tomato paste 1/4 cup tomato paste
- 1 tbsp cornstarch 1 tbsp cornstarch
- 3 cloves garlic , minced3 cloves garlic, minced
Preparation
In shallow dish, combine flour, salt and pepper; coat chicken in mixture. In shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken. Remove to plate.
Add remaining oil to pan; saut?nion, carrots and green pepper until tender, about 5 minutes. Return chicken to pan.
Whisk orange juice, 1/2 cup (125 mL) water, SPLENDA® Granulated, soy sauce, tomato paste, cornstarch and garlic; add to pan and bring to boil. Reduce heat, cover and simmer for 40 minutes or until juices run clear when chicken is pierced.
Additional information :
Developed by the Canadian Living Test Kitchen
Source : SPLENDA®
- Keywords : Main Course; One-Pot; Chicken; Tomato paste; Soy sauce;
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