Sweet & Sour Chicken

Yield: 5     (serving size: 1 cup – excluding rice)

1 lb. boneless, skinless chicken breasts

1 (8 oz. can) unsweetened pineapple chunks, packed in juice

1 cup low sodium chicken broth

1/4 cup apple cider vinegar

1/4 cup Splenda Brown Sugar Blend

2 tsp. low sodium soy sauce

1/2 tsp. garlic, minced

1 cup celery, sliced

1 small onion, quartered & split

1 green pepper, sliced

3 tbsp. cornstarch

1/4 cup water

brown rice

  1. Drain pineapple, reserving juice. Cut chicken into bite size pieces and place in a large saucepan. Add reserved juice, broth, vinegar, brown sugar, soy sauce and garlic. Bring to boil over medium-high heat. Reduce heat to low. Cover and simmer 15 minutes.
  2. Add vegetables and pineapple. Bring contents to boil over medium-high heat. Reduce heat to medium and cook 10 minutes, stirring occasionally.
  3. Combine cornstarch and water. Gradually stir into hot mixture. Continue to cook until thickened, stirring constantly. Serve over brown rice.

CALORIES 200 (12 % from fat); FAT 2.8g (sat. fat 0g); CHOL 62mg; SOD 300mg; CARB 28g; FIBER 1.3g; PROTEIN 24g

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