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Sweet and Sour Chicken

PART OF:ÌýNUTRITION SERVICES FOR CANCER PATIENTSÌý>ÌýALL RECIPES

Serves:Ìý 6 (¾ cup chicken/vegetable mixture and ½Ìýcup rice or noodles)

Per Serving:Ìý 325 calories, 7g fat (<1g saturated fat), 33g carbs, 22g protein, 259mg sodium, 3g fiber

NOTE: ÌýThis recipe is OK for those on the LMDÌý(Low Microbial Diet).

Ingredients:

½Ìýcup plus 2 Tbsp pineapple juice

1 Tbsp minced fresh ginger

¼Ìýcup apple cider vinegar

1 Tbsp cornstarch

1 lb chicken tenders, bite-size pieces

¼Ìýcup all-purpose flour

2 cups snow peas, cleaned and ends trimmed

1 medium red bell pepper, cut into bite-size chunks

2 Tbsp canola oil, divided

2-4 Tbsp sugar

2 Tbsp lite soy sauce, or to taste

1 cup pineapple chucks, drained

1 large garlic clove, minced

¼Ìýcup chopped scallions, for garnish

Salt and freshly ground pepper to taste

3 cups cooked brown rice or noodles, (preferably whole-wheat)

Cooking Directions:

  1. In a bowl, mix the pineapple juice, vinegar, sugar, soy sauce and cornstarch. Set aside.
  2. In a medium bowl, combine the chicken, flour, salt and pepper, coating the pieces well.
  3. In a large nonstick skillet, heat 1 tablespoon plus 2 teaspoons of canola oil over medium heat. Add the chicken mixture, browning it on all sides. When the chicken is done, about 5-8 minutes, remove it and place it in a bowl. Add the remaining oil to a hot skillet. Stir in the red bell pepper and ginger and cook for 2 minutes. Add the snow peas, pineapple chunks and garlic. Cook for 2-3 more minutes, stirring constantly. Add the chicken back to the pan. Pour in the sauce. Cook, stirring constantly, until the sauce is thick and bubbly, about 2-3 minutes. Turn off heat.
  4. Serve immediately over noodles or rice and garnish with scallions.

Recipe from:ÌýAICR's New American Plate Cookbook, 2005