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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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. Yield: 4 servings.
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