Sweet and Sour Chicken
Created by Derf on November 21, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 7-8m
- Recipe #6997
Ingredients
- 1/4 cup pineapple juice
- 3 tablespoons brown sugar, packed (I use splenda mix)
- 2 tablespoons balsamic vinegar
- 2 tablespoons dijon mustard
- 2 tablespoon lemon juice, (lime juice may be used)
- 2 teaspoons cornstarch
- 2 teaspoons canola oil ( i used olive oil)
- 1 pound boneless, skinless chicken breast halves, cut into 1 inch cubes
- 2 medium mushroom , chopped
- 2 teaspoons canola oil (I used olive oil)
- 1 cup sweet red pepper, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
How to Make
-
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.
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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.
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Step 4: Serve hot over egg noodles or rice.
Nutritional Facts
- 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