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Sweet and Sour Chicken

I first tasted this yummy dish at our friends' home. I immediately asked for the recipe, and we've enjoyed it ever since. But we call it 'favorite chicken' at our house! Lori Burtenshaw -Terreton, Idaho

4 ServingsPrep: 20 min. + marinating Cook: 15 min.

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.

2 of 2

Sweet and Sour Chicken (continued)

Directions (continued)

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.

Nutrition Facts: 1 cup chicken mixture with 1/2 cup rice equals 428 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 571 mg sodium, 65 g carbohydrate, 2 g fiber, 26 g protein.