I'm loving this new cooking website I recently found, eatbetteramerica.com (there's a link on my blog) this is the second recipe I've tested and both have been successful! There's a section on the website for "Healthfield" recipes where they've replaced ingredients with great-tasting alternatives to create better-for-you (healthy) recipes that are just as good as the originals. I'm always excited to find recipes with healthy alternative ingredients. So, if you're in the mood for sweet and sour chicken but don't want all the calories normally found in this dish, give this a try!
Sweet and Sour Chicken
(Courtesy of eatbetteramerica.com)
Makes 5 servings
- 2 teaspoons canola or olive oil
- 1 lb boneless skinless chicken breasts or tenders, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 small onion, sliced into thin wedges
- 1 cup reduced-sodium chicken broth (I recommend Swanson All Natural Chicken Broth)
- 1 can (8oz) pineapple chunks in unsweetened juice, drained and liquid reserved
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 4 teaspoons cornstarch
- 1/8 teaspoon crushed red pepper flakes
- Brown rice to serve with recipe (I recommend Brown Jasmine Rice from Trader Joe's)
- In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4-5 minutes or until chicken is no longer pink in center. Remove from skillet.
- In same skillet, cook bell peppers and onion over medium-high heat 3-5 minutes, stirring frequently, until the vegetables are crisp-tender. Return chicken to skillet.
- In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.