Sweet and Sour Chicken
Recipe: #6997
November 21, 2012
Categories: Comfort Food, Dinner, Lunch, Main Dish, Poultry, Chicken, Pasta, Fruit, Lemon, Pineapple, Vegetables, Garlic, Onions, Peppers, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Electric Skillet, Skillet, Stove Top, Wok/Stir-Fry, Heart Healthy, Low Fat, No Eggs, Make it from scratch, Lime more
"A delicious sweet and sour to be served over egg noodles or rice. The original recipe called for lime juice, I used lemon, but will try the lime next time. "
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (259.7 g)
- Calories 500.8
- Total Fat - 31.4 g
- Saturated Fat - 8.9 g
- Cholesterol - 86.1 mg
- Sodium - 577.6 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 1.4 g
- Sugars - 8.6 g
- Protein - 35.6 g
- Calcium - 67.9 mg
- Iron - 3.1 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Whisk together the first 6 ingredients in a small bowl; set aside.
Step 2
Heat a wok or large frypan on medium high until very hot. Add first amount of oil; add chicken and mushrooms; stirfry for about 5 minutes until chicken is browned. Add second amount of oil, if needed, and next 3 ingredients; stirfry for about 2 minutes until onion is softened.
Step 3
Whisk pineapple mixture to combine and add to chicken in the frypan; heat and stir for about 1 minute until sauce is boiling and thickened.
Step 4
Serve hot over egg noodles or rice.
Tips & Variations
No special items needed.
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