Sweet and Sour Chicken


Submitted By: Michael Rogers

Ingredients

  • 1 (15.5 -ounce) can unsweetened pineapple chunks, undrained
  • 1/4 cup brown sugar, firmly packed
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup vinegar
  • 3 tablespoons low-sodium soy sauce
  • 3 cups boneless, skinless chicken, diced and cooked
  • 1/2 cup celery; diagonally sliced
  • 1/2 cup green pepper, chopped
  • 1/3 cup onion, sliced
  • 2 tablespoons pimiento, diced
  • 2 1/2 cups cooked rice, unsalted

    • Instructions


    Drain pineapple juice and reserve for later use; set chunks aside. Combine brown sugar, cornstarch, and salt in a large saucepan. Add pineapple juice, vinegar, and soy sauce. Stir until well blended.
    Bring mixture to a boil over high heat, stirring constantly. Reduce heat to medium and cook until mixture thickens. Remove from heat and add chicken, pineapple, celery, green peppers, and onion. Cook over medium heat for five minutes. Add pimiento. Cook for one minute longer. Serve over rice.
    Yield: Six servings.
    Nutritional information: 353 calories, 32 grams protein, 4 grams fat, 1 gram saturated fat, 430 mg sodium, 80 mg cholesterol per serving.