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Try this easy version of sweet and sour chicken

By Linda Gassenheimer • Sep 22, 2017 at 7:00 AM

This tangy sweet and sour chicken over rice is an easy version of a Chinese traditional dish. And it’s faster than sending out for Chinese food.

Wok cooking tips: Your wok or skillet, if using one, should be very hot so that the ingredients are crisp, not steamed. I add the ingredients in stages so that the wok stays hot while stir-frying.

Helpful Hints:

— Green bell pepper can be used instead of red bell pepper.

— Boneless, skinless chicken breast can be used instead of chicken tenders.


— Make rice and set aside.

— Make chicken dish.

Shopping List:

To buy: 3/4 pound boneless chicken tenders, 1 red bell pepper, 1 package snow peas, 1 bottle low-sodium sweet and sour sauce, 1 container fresh pineapple cubes and 1 package microwaveable brown rice.

Staples: canola oil, onion, salt and black peppercorns.



Recipe by Linda Gassenheimer

3 teaspoons canola oil

3/4 pound boneless chicken tenders cut into 1/2-inch strips

Salt and freshly ground black pepper

1 cup sliced onion

1 cup sliced red bell pepper

1 cup snow peas, trimmed

1 cup low-sodium, bottled sweet and sour sauce

1 cup fresh pineapple cubes

Heat oil in a wok or nonstick skillet over high heat. When oil is smoking, add chicken and stir fry 3 to 4 minutes. Remove to bowl and sprinkle with salt and pepper to taste. Add the onion, red bell pepper and snow peas. Stir fry 2 minutes and add vegetables to the bowl. Add sweet and sour sauce and pineapple to wok. Immediately return vegetables and chicken to wok. Toss 30 seconds. Serve over rice.

Yield 2 servings.

Per serving: 504 calories (21 percent from fat), 11.6 g fat (1.5 g saturated, 5.5 g monounsaturated), 126 mg cholesterol, 41.1 g protein, 57.9 g carbohydrates, 4.6 g fiber, 477 mg sodium.

* * *


Recipe by Linda Gassenheimer

1 package microwaveable brown rice (1 1/2-cups cooked)

2 teaspoons canola oil

Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1 1/2-cup rice and reserve remaining rice for another time. Add oil and salt and pepper to taste.

Yield 2 servings.

Per serving: 186 calories (7.1 percent from fat), 1.5 g fat (0.4 g saturated, 0.6 g monounsaturated), no cholesterol, 4.2 g protein, 38.8 g carbohydrates, 2.4 g fiber, 6 mg sodium.


(Linda Gassenheimer is the author, most recently, of “Delicious One-Pot Dishes,” featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Additional titles by Gassenheimer include “Quick and Easy Chicken,” “Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals,” “Fast and Flavorful: Great Diabetes Meals from Market to Table” and “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer. Email: linda@dinnerinminutes.com)


©2017 Tribune Content Agency, LLC

Distributed by Tribune Content Agency, LLC.

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