Recipe by Inspired by Home Cooks
"Pan fried chicken served with an ever-popular sweet and sour sauce."
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1 (8 ounce) can
pineapple chunks, drained
green bell pepper, cut into 1 inch pieces
1 3/4 cups
SPLENDA® No Calorie Sweetener, Granulated
distilled white vinegar
orange food color
skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups
ground white pepper
vegetable oil for frying
I skipped battering and frying the chicken, we cubed it, cooked it in about 1/2 TBS olive oil and added diced veggies (onion, carrots, green pepper and a little celery) and let that saute about 10 minutes while I prepped the sauce. I combined the sauce with the veggie/chicken mixture and stirred in some fresh diced pineapple at the very end. A very tasty meal! My husband and son liked this sauce better than the one I've been using. :)
I really like this recipe but there are a few changes I made that I have found in similar recipes:
First, for the sauce instead of adding the Splenda and food coloring I added 1/4 cup of sugar (I prefer it) and 1/2 cup of ketchup. The ketchup makes it a great consistency, still has that sweet & sour coloring, and adds a great depth to the flavor.
Second, instead of 2 green bell peppers, I added a yellow and red peppers. They add more color to the dish and have that sweetness that goes great with the sauce.
Third, I found marinating the chicken in soy and lightly flouring and browning was a quicker, healthier way to cook the chicken.
But still a great recipe. Try it out!
I make this with chicken and pork tenderloin! My husband says it's much better (and healthier) than that our favorite Chinese Restaurant! I do use extra pineapple juice for the sauce! Yummy!
I dont like when I change the serving numbers on any recipe. I changed this one to 4 servings. The yeldings in the directions do not change and if you are not careful, you may mess up! Example:
1. Combine 1 1/2 cups water
Should be 3/4 cups.
2. Combine flour, 2 tablespoons oil.
Should be 1 tablespoons oil.
If you are careful and catch this, this is a five star recipe in my humble opinion : )
the sauce was very tasty, i added carrot slices and watercrests (spelling???), and would make that again; however, the batter was a mess; clean up was bad enough, but the taste was not fit for consumption! next time i would just dust it with tempura flour or all purpose,
I loved this recipe. It came out absolutely delicious. I used a fresh pineapple for more flavor and it was amazing! I highly recommend
I could not tell the difference between this and what you would buy at a take-out restaurant. The girl friend couldn't tell the difference either. I was a bit worried about the sauce, but it came out fine.
I followed the modified directions of another persons comments since I didn't have any Splenda. I used a half cup of ketchup and 1/4 cup of sugar for the sauce. Everything came out just fine and tasted wonderful.
This recipe was easy ,it made great left-overs the next day!
* Percent Daily Values are based on a 2,000 calorie diet.
Stir-Fried Sweet and Sour Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 206
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