How to Make Sweet and Sour Chicken Low Fat Style
1 pound of chicken tenders (with fat discarded)
1 medium red bell peppers chopped
1 can of pineapple tidbits
2 tablespoons of brown sugar
2 tablespoons of white wine vinegar
2 teaspoons of ketchup (no salt)
2 tablespoon of low sodium soy sauce
2 tablespoons of cornstarch
1 tablespoon of flour
2 tablespoon of corn oil
½ a medium red onion chopped
This recipe for sweet and sour chicken is great even though lower in fat than the original and it makes for four servings.
The first thing to do is to take out the pineapple from the can and set it aside, but do not throw out the juice. In a bowl add the pineapple juice, the brown sugar, vinegar, the ketchup, one tablespoon of cornstarch and the soy sauce and mix well until the cornstarch is completely dissolved.
Next get a strong big plastic bag like Ziploc and combine the flour and the remaining cornstarch and the chicken and shake it well, then take the chicken out and place it on a cutting board and spray it with the cooking spray.
Next in a large skillet add the corn oil and heat on medium high heat for thirty seconds then add the chicken and cook for four minutes on one side and then turn it over and add one teaspoon and spread it well and cook for another four minutes and transfer the chicken to another plate.
In the same skillet now add the remaining ingredients and cook on medium high for three minutes and then add the chicken back and cook for another three minutes.