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Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 15 min
Total time: 30 min
Cuisine: Diabetes-Friendly Recipes, Entrees, Other
Ingredients: 1¼ pounds skinless, boneless chicken breast cutlets, cut into 1” strips; 4 bell peppers (preferably assorted colours), seeded and cut into 1” strips; 1 cup canned pineapple chunks + ½ cup juice from canned pineapple; ¼ cup cider vinegar; 3 tablespoons tomato paste; 3 tablespoons Splenda® Granulated Sweetener; 2 tablespoons reduced sodium soy sauce; 4 teaspoons cornstarch, divided use; ⅛ teaspoon salt; Pinch of ground black pepper; 1 large egg white; 4 teaspoons canola oil, divided use; 2 teaspoons freshly grated ginger; 2 cups cooked brown rice, for serving; ¼ cup chopped scallions, for garnish

Makes 4 servings Calories 430 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Original Sweetener

Ingredients

1¼ pounds skinless, boneless chicken breast cutlets, cut into 1” strips

4 bell peppers (preferably assorted colours), seeded and cut into 1” strips

1 cup canned pineapple chunks + ½ cup juice from canned pineapple

¼ cup cider vinegar

3 tablespoons tomato paste

3 tablespoons Splenda® Granulated Sweetener

2 tablespoons reduced sodium soy sauce

4 teaspoons cornstarch, divided use

⅛ teaspoon salt

Pinch of ground black pepper

1 large egg white

4 teaspoons canola oil, divided use

2 teaspoons freshly grated ginger

2 cups cooked brown rice, for serving

¼ cup chopped scallions, for garnish

Nutrition Info Per Serving

Serving Size: 2 cups chicken, ½ cup rice

Calories	430
Total Fat	10g
Saturated Fat	1.5g
Cholesterol	105mg
Sodium	610mg
Dietary Fiber	5g
Sugars	17g
Added Sugars	0g
Protein	38g

Instructions

In a bowl, combine pineapple juice, cider vinegar, tomato paste, Splenda Sweetener, soy sauce, 2 teaspoons cornstarch, salt, and pepper. Whisk until smooth.
In a shallow bowl, whisk together egg white and remaining 2 teaspoons cornstarch. Add chicken strips and toss to coat.
In a nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken and sauté, turning once, until chicken is lightly golden and cooked through, 5–7 minutes. Transfer chicken to a plate; cover with foil to keep warm.
Return skillet to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper strips and cook, stirring often, until peppers are soft, 7–10 minutes. Add ginger and cook 1 minute.
Add sweet and sour sauce and pineapple chunks. Stir until sauce slightly thickens, about 2 minutes. Add chicken and cook until warmed through.
Serve over brown rice garnished with scallions.