M
MiniMe
Guest
Sweet & Sour Chicken
1 lb. boneless, skinless chicken breast, cut bite-sized
2 tsp. cornstarch
1 Tbs. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
Rice
1/2 cup peeled carrots, cut in 1/4 inch slices
1/2 cup green pepper, cut in 1 inch pieces
1/2 cup pineapple chunks, well drained
Sauce:
1/2 cup Splenda granular
1/4 cup ketchup
1 Tbs. light soy sauce
1/3 cup cider vinegar
2 Tbs. cornstarch
1/4 cup water
In medium bowl combine cornstarch, sherry, salt and ginger. Toss to coat meat and set aside. Put carrots in small saucepan with 1/2 cup water. Boil 1 minute. Add green peppers and boil 1 minute. Drain vegetables and rinse thoroughly in cold water. Add pineapple and set aside. In a small saucepan combine Splenda, ketchup, soy sauce and vinegar. Bring to a low simmer, add cornstarch-water mixture and cook, stirring until thickened and clear. Stir in vegetables. Heat wok or saute pan with soil until hot. Add chicken and stir fry for 2-3 minutes until no longer pink. Add sauce to chicken and serve over rice.
1 lb. boneless, skinless chicken breast, cut bite-sized
2 tsp. cornstarch
1 Tbs. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
Rice
1/2 cup peeled carrots, cut in 1/4 inch slices
1/2 cup green pepper, cut in 1 inch pieces
1/2 cup pineapple chunks, well drained
Sauce:
1/2 cup Splenda granular
1/4 cup ketchup
1 Tbs. light soy sauce
1/3 cup cider vinegar
2 Tbs. cornstarch
1/4 cup water
In medium bowl combine cornstarch, sherry, salt and ginger. Toss to coat meat and set aside. Put carrots in small saucepan with 1/2 cup water. Boil 1 minute. Add green peppers and boil 1 minute. Drain vegetables and rinse thoroughly in cold water. Add pineapple and set aside. In a small saucepan combine Splenda, ketchup, soy sauce and vinegar. Bring to a low simmer, add cornstarch-water mixture and cook, stirring until thickened and clear. Stir in vegetables. Heat wok or saute pan with soil until hot. Add chicken and stir fry for 2-3 minutes until no longer pink. Add sauce to chicken and serve over rice.
