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Sweet And Sour Chicken

Chicken.delights's picture
  Whole chicken breasts 2
  Teriyaki sauce/Soy sauce 3 Tablespoon
  Vegetable oil 1 Tablespoon
  Yellow squash 2 Medium, trimmed and sliced
  Frozen cut green beans 10 Ounce, thawed (1 Package)
  Water 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Pineapple tidbits 1 Can (10 oz) (Diet Pack)
  Cornstarch 2 Tablespoon
  Water chestnuts 1 Can (10 oz), sliced
  Granulated sweetener/Liquid low calorie sweetener 1 Tablespoon

Pull skin from chicken breasts, cut meat from bones; cut into thin strips.
Marinate chicken with teriyaki sauce or soy sauce in a bowl for 15 minutes.
Heat oil in a large skillet; remove chicken from sauce; brown quickly in hot oil.
Add yellow squash and green beans.
Saute, stirring gently, 3 minutes, or just until shiny moist.
Add remaining teriyaki sauce or soy sauce, water, lemon juice; cover; steam 5 minutes.
While vegetables steam, drain liquid from pineapple into small cup; stir in cornstarch to make a smooth paste.
Add pineapple tidbits and sliced water chestnuts to skillet; heat just to boiling.
Stir in cornstarch mixture; cook, stirring constantly, until mixture thickens and bubbles 3 minutes.
Stir in your favorite low calorie sweetener, using the equivalent of 1 tablespoon sugar.
Serve with Chinese noodles, if you wish (70 calories per 1/3 cup).

Recipe Summary

Difficulty Level: 
Side Dish

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