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Thursday, March 20, 2014

Sweet and sour Chicken

Sweet and sour Chicken

Forget about the overlay sweet and sticky version you may have tasted in a Chinese restaurant – this dish takes an appealing idea and makes it genuinely great! It’s a winner for kids of all ages.

Serves 4 ( 1 cup)

16 ounces skinned and boned uncooked chicken breast, cut into pieces
1 cup sliced carrots
1 cup coarsely chopped green bell pepper
1 cup coarsely chopped onion
1 (8 –ounce) can tomato sauce
1 ( 8-ounce) cam pineapple tidbits, packed in fruit juice undrained
2 tablespoons SPLENA Granular
1/8 teaspoon dried minced garlic
½ cup unsweetened orange juice
2 tablespoons cornstarch

In a large skillet sprayed with butter- flavored cooking spray, sauté chicken, carrots , green pepper , and onion for 6 to 8 minutes. Add to tomato sauce, undrained pineapple, SPLENDA, and garlic, mix well to combine. In a small bowl, combine orange juice and cornstarch. Stir orange juice and cornstarch. Stir orange juice mixture into chicken mixture. Continue cooking for 5 minutes or until mixture thickens. Stirring often.

Each serving equals

HE: 3 Protein * 2 ½ Vegetable * ¾ Fruit *
18 Optional Calories
235 Calories * 3 g Fat * 25 gm Protein *
27 gm Carbohydrate * 438 mg sodium *
43 mg Calcium * 3 gm Fiber

DIABETIC EXCHANGES:  3 Meat * 2 Vegetable * 1 Fruit 

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