Spicy Sweet-and-Sour Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This home-style sweet-and-sour chicken has a lighter, fresher-tasting sauce than typical restaurant versions. And because the color red is considered lucky, the dish's crimson hue will bring good fortune for the Year of the Ox. Ingredients:
4 teaspoons cornstarch, divided |
5 teaspoons low-sodium soy sauce, divided |
1 teaspoon minced peeled fresh ginger |
1 teaspoon dark soy sauce |
1 teaspoon shaoxing (chinese rice wine) or dry sherry |
1/8 teaspoon white pepper |
2 garlic cloves, minced |
1 pound skinless, boneless chicken breast, cut into 2 x 1/2–inch-thick pieces |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon brown sugar |
3 tablespoons ketchup |
2 1/2 tablespoons rice vinegar |
2 teaspoons chile paste |
1 teaspoon dark sesame oil |
1 tablespoon canola oil, divided |
1 cup (1/2-inch) diced onion |
1 cup (1/2-inch) diced green bell pepper |
1 cup (1/2-inch) diced medium red bell pepper |
1/2 cup (1-inch) slices green onions |
1 cup (1/2-inch) diced fresh pineapple |
Directions:
1. Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.
4. Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.
5. Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.
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