Ingredients
-
3
-
1/4
-
2
-
1
-
1
-
1
-
1/3
-
2
-
2
-
3
-
-
-
-
-
Directions
Extreme Low Fat Sweet-And-Sour Skillet Chicken,For a very low-fat dish this is really good, it has virtually no fat as the chicken stock is substituted for oil, and you won’t miss the oil at all! You can double the sauce ingredients if desired :),Fabulous! I had really BIG veggies, so I doubled the sauce. Even my husand, who won’t order sweet and sour chicken in restarants because it’s ‘too swee’, loved this recipe.,Very good and easy! I added carrots for color and nutrition…served over quinoa. My five and seven year olds gobbled it up and asked for seconds. This will be added to my regular menus…also should mention I cooked in a wok. Thanks for a great recipe!
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Steps
|
1
Done
|
In a Large Skillet, Bring Chicken and Stock to a Simmer Over Med-High Heat. |
|
2
Done
|
Add Celery, Onion and Sweet Peppers; Cook, Stirring Often, For About 5 Minutes, or Until Chicken Is No Longer Pink Inside, and Veggies Are Almost Tender-Crisp. |
|
3
Done
|
Mix Together the Juice, Brown Sugar, Vinegar and Soy Sauce Until Blended. |
|
4
Done
|
Stir Into Skillet; Bring to a Boil. |
|
5
Done
|
Cook, Stirring For About 2 Minutes, or Until Glossy and Thickened. |
|
6
Done
|
Mix the Cornstarch With a Small Amount of Cold Water and Add to the Simmering Sauce to Thicken. |
|
7
Done
|
Add Mango or Pineapple Chunks (if Using), Salt and Pepper; Simmer For 2 Minutes, or Until Heated Through. |
