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
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
- Folate 6.0
- Calcium 2.0
- Vitamin A 8.0
- Vitamin C 50.0
