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Ingredients
| olive oil: 2 tsp |
| chicken breasts: 1 lb (boneless skinless, cut into 1-inch cubes) |
| salt: 1/4 tsp |
| green bell pepper: 1 (cut into 1-inch pieces) |
| red bell pepper: 1 pepper (cut into 1-inch pieces) |
| onions: 1 (sliced into thin wedges) |
| chicken broth: 1 cup (from 32-oz carton) |
| pineapple juice: 2 cups |
| rice vinegar: 1/4 cup |
| light brown sugar (packed): 1/4 cup |
| cornstarch: 4 tsp |
| red pepper flakes: 1/8 tsp |
| brown rice: 4 cups (hot cooked) |
"Healthified" Sweet and Sour Chicken
Credit: www.bettycrocker.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.
- In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
- In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.