Sweet Sour Chicken Low Fat Recipes

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Steps:

• In a large skillet, bring chicken and stock to a simmer over med-high heat.
• Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
• Mix together the juice, brown sugar, vinegar and soy sauce until blended.
• Stir into skillet; bring to a boil.
• Cook, stirring for about 2 minutes, or until glossy and thickened.
• Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
• Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.

Steps:

• In a large bowl, mix the cornstarch, white pepper, and egg whites.
• Add the chicken and toss until well coated.
• Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil.
• Add the chicken to the pan and move continuously to prevent chicken from sticking together.
• Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.
• Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken.
• Add the baby corn and bamboo shoots and warm through.
• Once sauce is thick and warm, whisk in the pineapple.
• To serve, arrange chicken strips on a platter and pour the sauce over the chicken.

Steps:

• Heat oil in a non-stick pan or wok.
• Cook chicken until no longer pink. Remove chicken, saving the liquid in the pan.
• Add the peppers and onions to the liquid in the pan and heat until cooked. I like my peppers and onions crunchy, so I don't overcook.
• Once cooked, drain and set aside.
• While chicken and peppers are cooking, prepare the sauce.
• To make sauce: place vinegar, salt, juices and tomato paste in a pot.
• Heat on medium and simmer for 10 minutes.
• Combine cornstarch with a small amount of water.
• Add cornstarch/water mixture to the sauce, stirring to remove any lumps.
• Add splenda and pineapple chunks.
• Continue to heat for another couple of minutes to heat pineapple chunks.
• Serving ideas: Either combine the sauce with the cooked chicken mixture, or serve the sauce on the side. Present with steamed rice.