Low Fat Sweet & Sour Chicken

Low Fat Sweet & Sour Chicken


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Low Fat Sweet & Sour Chicken

Much healthier than take out! Serve over long grain white or brown rice.


1 Tablespoon Olive Oil

1 Tablespoon Minced Garlic

1 Teaspoon Ground Fresh Ginger

¼ Teaspoon Crushed Red Pepper

1 ½ Pounds Skinless/Boneless Chicken Breasts (Cut into ½ Inch Pieces)

¾ Cup Chopped Onion

½ Cup Chopped Celery

½ Cup Chopped Red Bell Pepper

½ Cup Chopped Green Bell Pepper

15 ¼ Ounces Canned Pineapple Chunks in the Juice (Undrained)

1/3 Cup Soy Sauce

2 Tablespoons Dry Sherry

1 ½ Tablespoons Cornstarch

2 Teaspoons Brown Sugar

¼ Cup Dry Roasted Chopped Cashews

Heat the olive oil in a large skillet over a medium heat. Add the garlic, ginger, red pepper and chicken to the pan. Cook for 5 minutes until chicken is done. Remove the chicken mixture from the pan. Set aside. Add the onions, celery and bell peppers to the pan and cook for 4 minutes until crisp tender. Drain pineapple. Reserve ½ cup of the juice. Add 1 cup of the pineapple chunks to the pan. Cook for 30 seconds. Reserve the remaining pineapple for another use. Combine the reserved ½ cup of pineapple juice, soy sauce (you may want to use reduced-sodium soy sauce), sherry, cornstarch and sugar in a medium size bowl. Stir with a whisk until smooth. Return the chicken mixture to the pan. Stir in the juice mixture and bring to a boil. Cook for 1 minute. Place on a platter and sprinkle with the cashews. Serve over rice. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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