Sweet and Sour Chicken #2

Sweet and Sour Chicken #2
Recipe adapted from a My Kitchen Café Recipe
Makes 4 Servings

16 oz. chicken
Salt and pepper
½ cup cornstarch
1 egg, beaten
2 tbsp canola oil
2 cups white rice, divided
Sauce: ¾ cup splenda, 4 tbsp ketchup, ½ cup vinegar, 1 tbsp light soy sauce and 1 tsp garlic salt.

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken. Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice. (1/2 cup per serving)

Nutritional Information: 450 calories, 61 carbs, 9 fat grams and 28 protein grams.

Review: We loved this - the fact that it was breaded pretty much meant that Austin was 100% about it. I loved that I made my own sauce - always better than jarred! Yes, it took a while which could be seen as a downside, but it would make it easy to make while pre-cooking (i.e. can cook something else while it's in the oven!) and honestly, it's worth it! I'm always looking for new Asian-inspired recipes and this one is DEFINITELY a keeper!

Close up of the chicken - definitely breaded and "legit" as Austin says

Easy Sweet and Sour Chicken

Easy Sweet and Sour Chicken

Makes 4 Servings

16 oz. of boneless, skinless chicken breast
3 cups white minute rice
2 cup green bell pepper
6 slices canned dole pineapple
½ cup Sweet & Sour Sauce, divided
Salt and Garlic Salt to taste

Defrost chicken, cut it in pieces and coat it in garlic salt/salt, cooking over medium heat. As it cooks, get the rice going in the microwave and cut up the peppers and pineapple. Once the chicken is close to being done (i.e. barely pink) add the peppers, pineapple and half of sauce, and lower heat to simmer for 2-3 more minutes. After simmer, add cooked rice, more salt and remainder of sauce.

Nutritional Information: 394 calories, 1 fat gram, 66 carbs and 27 grams of protein.

Review: A little too high in carbs but not too bad. Either way – I think it’s worth it – yum!! Random that it has no fat, right? Great recipe, and pretty easy with it being jarred!