Sweet and Sour Chicken Recipe

Ingredients

• 1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
• 1 tablespoon sherry or reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (20 ounces) unsweetened pineapple chunks
• 2 tablespoons plus 1/3 cup cornstarch, divided
• 2 tablespoons sugar
• 1/4 cup cider vinegar
• 1/4 cup ketchup
• 1 tablespoon canola oil
• 2 cups hot cooked rice

Directions

• In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
• Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in the vinegar, ketchup and remaining soy sauce. Set aside.
• Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm.
• Stir pineapple juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice. Yield: 4 servings.

Sweet and Sour Chicken published in Healthy Cooking June/July 2008, p23