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Sweet ‘N’ Sour Chicken
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, Riverdale, Utah
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 brown rice
Directions
- 1. Place chicken in an 11x7-in. baking dish; set aside. In a small 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.
- 2. Bake, uncovered, at 350° for 10-13 minutes on each side or until a thermometer reaches 170°. Serve with rice.
Nutrition Facts
1/2 cup: 231 calories, 2g fat (0 saturated fat), 66mg cholesterol, 683mg sodium, 25g carbohydrate (0 sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
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