Sweet and Sour Chicken

This Sweet and Sour Chicken recipe is faster and healthier than take-out. To speed preparation time, cut the chicken into pieces while you wait for the pan to heat. Serve over long-grain white rice.With this quick and easy recipe, you can enjoy your favorite Chinese food dish without the deep frying. Frying chicken in olive oil is fattening, but it's healthy monounsaturated fat, good for your heart. Serve over whole grain rice, which is rich in fiber to keep you feeling satisfied.

By Michele Powers

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
4 servings (serving size: about 1 cup)
Nutrition Info
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Ingredients

Directions

  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.

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  • Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.

  • Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.

Nutrition Facts

Per Serving:
388 calories; calories from fat 27%; fat 11.6g; saturated fat 2.4g; mono fat 6.2g; poly fat 2g; protein 41.5g; carbohydrates 28.9g; fiber 2.1g; cholesterol 101mg; iron 2.7mg; sodium 858mg; calcium 58mg.
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