Monday, March 29, 2010


Sweet and sour chicken...who doesn't love it...this is very simple and since the chicken is not breaded or deep fried it is far more figure case you were caring about that..... I serve this with brown rice which again is a better health me the flavors grab at you and as Dave would say it is a meal that is a sweet treat but healthy too....

2 tbl canola oil
2 boneless chicken breasts cut in strips
1/2 cup chopped red pepper
1/2 cup chopped green peppers
1 can sliced water chestnuts
1 cup canned pineapple chunks reserve juice
3 tbl light brown sugar
3 tbl rice wine vinegar
1/4 cup chicken stock
4 tsp cornstarch with 4 tsp water

In a saute pan with canola oil heat over medium high heat. Salt and pepper the chicken and add to pan. When chicken is golden brown on all sides remove from pan and drain oil on paper towels. In the same pan add peppers and cook for 3 minutes. Add pineapple chunks, juice, water chestnuts, sugar, vinegar and chicken stock and bring to a boil. Simmer and add the combination of cornstarch and water until thickened. Add chicken to pan and heat until cooked through. serve over rice.
It is a very light dish. You could add some soy sauce if you want as well.


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