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Sweet-and-Sour Chicken with Rice

"When a restricted diet became a necessity for me, I didn't want to give up my sweet-and-sour chicken, so I revamped my old recipe," relates Eva Marie Collins of Bolivar, Missouri.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 1 medium carrot, sliced
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons canola oil
  • 1 small zucchini, sliced
  • 1 cup snow peas, thawed
  • 1/2 medium sweet red or green pepper, cut into strips
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) pineapple juice
  • 3 tablespoons ketchup
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • 2 cups hot cooked rice

Directions

  • In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender.
  • In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts
1-1/2 cups: 307 calories, 3g fat (0 saturated fat), 33mg cholesterol, 400mg sodium, 52g carbohydrate (0 sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fruit.

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