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Another great chicken recipe !
Enjoy!
hugs,
peg
Sweet 'n' Sour Chicken
This entree was served at a special dinner hosted by my Sunday school teacher. The ingredients are simple, but the chicken is tender and tasty. I serve it to company and am often asked for the recipe. —Christine McDonald of Riverdale, Utah
4 ServingsPrep: 15 min. Bake: 20 min.
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
2/3 cup water
1/3 cup sugar
1/4 cup cider vinegar
1/4 cup reduced-sodium soy sauce
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked brown rice
Directions
Place chicken in an 11-in. x 7-in. baking dish; set aside. In a small saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Pour over chicken.
Bake, uncovered, at 350° for 10-13 minutes on each side or until a meat thermometer reaches 170°. Serve with rice. Yield: 4
servings.
Nutrition Facts: One serving (1/2 chicken breast half with 1/2 cup sauce, calculated without rice) equals 231 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 683 mg sodium, 25 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 vegetable.
Recipe Source: Taste of Home’s Healthy Cooking Magazine, Dec/Jan. 2011, submitted by Christine McDonald of Riverdale, Utah.
http://www.tasteofhome.com/recipes/Sweet--n--Sour-Chicken
Another great chicken recipe !
Enjoy!
hugs,
peg
Sweet 'n' Sour Chicken
This entree was served at a special dinner hosted by my Sunday school teacher. The ingredients are simple, but the chicken is tender and tasty. I serve it to company and am often asked for the recipe. —Christine McDonald of Riverdale, Utah
4 ServingsPrep: 15 min. Bake: 20 min.
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
2/3 cup water
1/3 cup sugar
1/4 cup cider vinegar
1/4 cup reduced-sodium soy sauce
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked brown rice
Directions
Place chicken in an 11-in. x 7-in. baking dish; set aside. In a small saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Pour over chicken.
Bake, uncovered, at 350° for 10-13 minutes on each side or until a meat thermometer reaches 170°. Serve with rice. Yield: 4
servings.
Nutrition Facts: One serving (1/2 chicken breast half with 1/2 cup sauce, calculated without rice) equals 231 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 683 mg sodium, 25 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 vegetable.
Recipe Source: Taste of Home’s Healthy Cooking Magazine, Dec/Jan. 2011, submitted by Christine McDonald of Riverdale, Utah.
http://www.tasteofhome.com/recipes/Sweet--n--Sour-Chicken