Tuesday, March 9, 2010

Sweet and Sour Chicken(lighter version)

My mom gave me a recipe a while ago for sweet and sour shrimp. I believe it is a Weight Watcher's recipe. I love this recipe and I make it using chicken in place of the shrimp. The chicken is sauteed instead of batter fried, making it a much lighter version of sweet and sour chicken.

1 T oil
1-2 lbs skinless, boneless chicken, cut up
1 chicken bouillon cube
1/4 cup ketchup
3/4 cup water
2 T cornstarch
1/4 cup rice vinegar
1/3 cup brown sugar
1-2 carrots, sliced
snap peas
peppers(sweet or bell) cut into 1 inch pieces
1 garlic clove, pressed or minced
green onion


Mix, bouillon cube, ketchup, water, cornstarch, vinegar and brown sugar in a cup and set aside. In a wok or frying pan heat up 1 tablespoon of oil. Saute vegetables until tender. Push vegetables to the side and add garlic and chicken. Saute until the chicken us cooked through. Once chicken is cooked through, add sauce. Heat until it comes to a boil. Stirring constantly. Once sauce thickens, remove from heat. Serve with white rice(optional).
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