Recipe for Sweet and Sour Chicken Stir-Fry
Ingredients
- 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
by Pak101.com (few years ago!) / 1001 views