A light-tasting, low-sugar version of Sweet and Sour Chicken.
serves 4 ( 11 points +)
- 1 T. + 2 tsp. reduced sodium soy sauce, divided
- 1 T. sherry
- ½ tsp. salt
- 1 tsp. minced garlic
- 1 tsp. minced ginger
- 1 lb. boneless, skinless chicken breasts, cubed
- 1 can ( 20 oz) pineapple chunks in juice
- 2 T. + ⅓ c. cornstarch. divided
- 2 T. brown sugar
- ¼ c. cider vinegar
- ¼ c. ketchup
- 1 T. canola oil
- 2 green onions, sliced thinly
- 2 c. hot cooked rice
In a large ziplock bag, combine 1 T. soy sauce with the next 4 ingredients. Add chicken, seal bag, turn to coat. Let marinate for 30 minutes.
Remove chicken from bag and discard marinade.
Drain pineapple juice into a large bowl. Combine with 2 T. cornstarch and the next 3 ingredients ( through ketchup)
Heat oil in a large nonstick skillet or wok. Place remaining ⅓ c. cornstarch in a large ziplock bag. Add chicken and toss to coat. Cook chicken in oil until no longer pink. Remove chicken from pan. Add pineapple juice mixture. Cook until thickened. Return chicken to pan. Add pineapple chunks and green onions. Heat through.
Serve over rice.