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Sweet and Sour Chicken diabetes friendly recipe

Sweet and Sour Chicken

Meets nutrition guidance set by the American Diabetes Association®

Enjoy Chinese takeout? Then you’ll love our healthier version of classic sweet and sour chicken. This easy stovetop chicken dish is delicious and diabetes-friendly. Pair with steamed brown rice for a great-tasting meal in only 30 minutes!

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Makes 4 servings Calories 430 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Original Sweetener


  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.

Nutrition Info Per Serving

Serving Size: 2 cups chicken, ½ cup rice

Calories 430
Total Fat 10g
Saturated Fat 1.5g
Cholesterol 105mg
Sodium 610mg
Total Carbs 45g
Dietary Fiber 5g
Sugars 17g
Added Sugars 0g
Protein 38g