Recipe for Sweet and Sour Chicken Stir-Fry


  • 8 ounces boneless skinless chicken breasts, cut into 1 pieces
  • 1 1/2 ounces thin sliced baby carrots
  • 1/2 (3 ounce) bell peppers, chopped
  • 1 teaspoon minced garlic
  • 3 ounces chopped celery
  • 3 ounces snap peas, cut in half width-wise
  • 1 teaspoon cornstarch
  • 1/2 cup canned pineapple in juice, un-drained
  • 2 tablespoons light soy sauce
  • 1 1/2 teaspoons cider vinegar
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons Splenda sugar substitute

Cooking Directions

Spray a non-stick skillet with cooking spray and saute the garlic for about 2 minutes.

Add the chicken and brown over medium heat.

Add the carrots, bell peppers, pea pods and celery, and stir fry for about 5-7 minutes (until the carrots soften a little bit).

In a small bowl, combine the soy sauce and cornstarch; mix. Pour into the skillet, along with the vinegar, pineapple, Splenda and ginger. Stir well and bring to a boil.

Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens).

Serve over hot rice, rice noodles or cabbage.

Sweet and Sour Chicken Stir-Fry Photos

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