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5/26/08 3:27 P

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Sweet and Sour Chicken
JoAnna M. Lund

Forget about the overly sweet and sticky version you may have tasted in a Chinese restaurant--this dish takes an appealing idea and makes it genuinely great! It's a winner for kids of all ages.
Serves 4 (1 cup)

16 ounces skinned and boned uncooked chicken breast, cut into bite-size pieces
1 cup sliced carrots
1 cup coarsely chopped green bell pepper
1 cup coarsely chopped onion
1 (8-ounce) can tomato sauce
1 (8-ounce) can pineapple tidbits, packed in fruit juice, undrained
2 tablespoons SPLENDA granular
1/8 teaspoon minced dried garlic
1/2 cup unsweetened orange juice
2 tablespoons cornstarch

In a large skillet sprayed with butter-flavored cooking spray, saute chicken, carrots, green pepper, and onion for 6 to 8 minutes. Add tomato sauce, undrained pineapple, SPLENDA, and garlic. Mix well to combine. In a small bowl, combine orange juice and cornstarch. Stir orange juice mixture into chicken mixture. Continue cooking for 5 minutes or until mixture thickens, stirring often.

HINT: Good over rice or toast or as is.

Each serving equals:

HE: 3 Protein, 2 1/2 Vegetable, 3/4 Fruit
18 Optional Calories

235 Calories, 3 gm Fat, 25 gm Protein
27 gm Carbohydrate, 438 mg Sodium
43 mg Calcium, 3 gm Fiber

DIABETIC EXCHANGES: 3 Meat, 2 Vegetable, 1 Fruit

From Cooking Healthy with Splenda, p. 112

Edited by: PINECROFT at: 5/27/2008 (12:06)
Carol @ Pinecroft

 current weight: 238.0 
Page: 1 of (1)  

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