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Sweet 'n' Sour Chicken Recipe

Photo by: Taste of Home

33% would make again

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This entree was served at a special dinner hosted by my Sunday school teacher. The ingredients are simple, but the chicken is tender and tasty. I serve it to company and am often asked for the recipe. —Christine McDonald of Riverdale, Utah

This recipe is:

Healthy

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4 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
2/3 cup water
1/3 cup sugar
1/4 cup cider vinegar
1/4 cup reduced-sodium soy sauce
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice

Directions

Place chicken in a 9-in. square baking dish; set aside. In a saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken.
Bake, uncovered, at 350° for 10-13 minutes on each side or until a meat thermometer reaches 170°. Serve with rice if desired. Yield: 4 servings.

Nutritional Analysis: One serving (1/2 chicken breast half with 1/2 cup sauce, calculated without rice) equals 231 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 683 mg sodium, 25 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 vegetable.

Sweet 'n' Sour Chicken published in Light & Tasty June/July 2003, p27