Sweet & Sour Chicken

Makes 4 Servings


4 bell peppers, 1 each of red, yellow, green, and orange if possible, seeded and cut into 1-inch strips (around 5 cups)
½ cup pineapple juice + 1 cup pineapple chunks from 1 (20-ounce) can pineapple chunks in juice, divided
¼ cup cider vinegar
3 tablespoons tomato paste
3 tablespoons SPLENDA® Granulated Sweetener
2 tablespoons less sodium soy sauce
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 teaspoons cornstarch, divided
1¼ pounds skinless, boneless thinly sliced chicken breast, cut into 1-inch strips
1 large egg white
4 teaspoons canola oil, divided
2 teaspoons freshly grated ginger
¼ cup chopped scallions, to garnish
2 cups cooked brown rice (from 1/2 cup uncooked brown rice), to serve


Halve each bell pepper lengthwise. Remove and discard the seeds; slice each one into 1-inch strips.

Prepare the sweet and sour sauce: into a small bowl, add ½ cup pineapple juice, cider vinegar, tomato paste, SPLENDA®, soy sauce, salt, pepper, and 2 teaspoons cornstarch. Stir together to combine.

Place the chicken breast pieces lengthwise onto a cutting board and cut 1-inch strips of chicken. Add to a bowl with egg whites and 2 teaspoons cornstarch. Stir together to combine.

Warm a large nonstick pan with 2 teaspoons oil over medium-high heat. Add chicken; stirring frequently, sauté until chicken is fully-cooked, about 5 to 7 minutes depending on thickness. Remove from heat, transfer chicken to a plate, and cover with foil to keep warm.

Again warm the nonstick pan with 2 teaspoons oil over medium-high heat. Add bell pepper strips and stirring constantly, cook until pepper are soft and tender, about 5 minutes. Add in the ginger, stirring and cooking for 30 seconds, before stirring in the reserved sweet and sour sauce and 1 cup pineapple chunks. Stir until sauce slightly thickens, about 1 to 2 minutes. Stir in reserved chicken and cook another minute. Remove from heat and garnish with scallions.

Serve sweet and sour chicken over the brown rice.

Nutritional Information

Calories 471
Saturated Fat 1.4g
Cholesterol 90.7mg
Sodium 510.1mg
Dietary Fiber 6.4g
Protein 35.6g


Recipe courtesy of Splenda.com.

Items of Interest

September 8, 2017 Meat & Poultry, Recipes