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Sweet and Sour Chicken

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Makes 4 servings Calories 471 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Original Sweetener

Instructions

  1. In a bowl, combine pineapple juice, cider vinegar, tomato paste, Splenda Sweetener, soy sauce, 2 teaspoons cornstarch, salt, and pepper. Whisk until smooth.
  2. In a shallow bowl, whisk together egg white and remaining 2 teaspoons cornstarch. Add chicken strips and toss to coat.
  3. In a nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken and sauté, turning once, until chicken is lightly golden and cooked through, 5–7 minutes. Transfer chicken to a plate; cover with foil to keep warm.
  4. Return skillet to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper strips and cook, stirring often, until peppers are soft, 7–10 minutes. Add ginger and cook 1 minute.
  5. Add sweet and sour sauce and pineapple chunks. Stir until sauce slightly thickens, about 2 minutes. Add chicken and cook until warmed through.
  6. Serve over brown rice garnished with scallions.

Made With

Splenda® Granulated Sweetener

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Nutrition Info Per Serving

Serving Size: 2 cups chicken, ½ cup rice

Calories 471
Saturated Fat 1.4g
Cholesterol 90.7mg
Sodium 510.1mg
Dietary Fiber 6.4g
Protein 35.6g