Sweet And Sour Chicken Recipe
Sweet And Sour Chicken is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. This Sweet And Sour Chicken, when served as a Side Dish will always bring cheer to your table. The main ingredient in this recipe is Chicken. If you like this recipe of Sweet And Sour Chicken, please share on Facebook.
Ingredients
2 whole chicken breasts
3 tablespoons teriyaki sauce or soy sauce
1 tablespoon vegetable oil
2 medium size yellow squash, trimmed and sliced
1 package frozen cut green beans, thawed
2 cups water
2 tablespoons lemon juice
1 can diet pack pineapple tidbits
2 tablespoons cornstarch
1 can water chestnuts, sliced
Granulated or liquid low calorie sweetener
Directions
Pull skin from chicken breasts, cut meat from bones; cut into thin strips.
Marinate chicken with teriyaki sauce or soy sauce in a bowl for 15 minutes.
Heat oil in a large skillet; remove chicken from sauce; brown quickly in hot oil.
Add yellow squash and green beans.
Saute, stirring gently, 3 minutes, or just until shiny moist.
Add remaining teriyaki sauce or soy sauce, water, lemon juice; cover; steam 5 minutes.
While vegetables steam, drain liquid from pineapple into small cup; stir in cornstarch to make a smooth paste.
Add pineapple tidbits and sliced water chestnuts to skillet; heat just to boiling.
Stir in cornstarch mixture; cook, stirring constantly, until mixture thickens and bubbles 3 minutes.
Stir in your favorite low calorie sweetener, using the equivalent of 1 tablespoon sugar.
Serve with Chinese noodles, if you wish (70 calories per 1/3 cup).
Marinate chicken with teriyaki sauce or soy sauce in a bowl for 15 minutes.
Heat oil in a large skillet; remove chicken from sauce; brown quickly in hot oil.
Add yellow squash and green beans.
Saute, stirring gently, 3 minutes, or just until shiny moist.
Add remaining teriyaki sauce or soy sauce, water, lemon juice; cover; steam 5 minutes.
While vegetables steam, drain liquid from pineapple into small cup; stir in cornstarch to make a smooth paste.
Add pineapple tidbits and sliced water chestnuts to skillet; heat just to boiling.
Stir in cornstarch mixture; cook, stirring constantly, until mixture thickens and bubbles 3 minutes.
Stir in your favorite low calorie sweetener, using the equivalent of 1 tablespoon sugar.
Serve with Chinese noodles, if you wish (70 calories per 1/3 cup).
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