Sweet and Sour Chicken
1/2 pound boneless skinless chicken breast cut into strips
1 medium carrot, sliced
1/4 cup chopped onion
1 1/2 tsp canola oil
1 small zucchini, sliced
1 cup snow peas, thawed
1/2 medium sweet red or green pepper cut into strips
3 Tbsp sugar
2 Tbsp cornstarch
1/8 tsp pepper
1 can (6oz) pineapple juice
3 Tbsp ketchup
2 Tbsp reduced sodium soy sauce
1 can (8oz) unsweetened pineapple chunks, drained
2 cups hot cooked rice
2 Tbsp Granny M’s Pineapple Glaze
Saute chicken, carrot and onion in a non-stick skillet until chicken is browned. Add the zucchini, peas and red pepper. Cook and stir until vegetables are crisp and tender. In a bowl, combine sugar, cornstarch, pepper, pineapple juice and Granny M’s Pineapple Glaze until smooth. Stir in ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over rice.
Serves 4
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