Sweet and Sour Chicken Sauté

4 Servings
1 (8 oz.) can pineapple chunks in juice
1 T cornstarch
1/3 c. apple cider vinegar
1/4 c. firmly packed brown sugar
1/8 t. black pepper
1 small red bell pepper, thinly sliced
1 medium onion
1 lb boneless, skinless chicken breast, cut in 1-1/2" strips


Drain pineapple; save juice. Combine juice, cornstarch, vinegar, sugar and black pepper in small bowl; set aside. Spray a skillet with cooking spray; cook and stir bell peppers and onion until tender and crisp. Remove. Cook chicken 2 - 3 minutes or until brown. Stir in juice mixture. Cook 2 - 3 minutes till sauce bubbles. Add vegetables and pineapple; heat, stirring occasionally. Serve over rice.

Nutrition per serving: calories 251; fat 3 g; sat. fat 0.85 g; cholesterol 70 mg; carbs 30 g; protein 26 g; fiber 1 g; sodium 72 m
Provided by Clare’s Culinary Creations 2006

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