Extreme Low Fat Sweet-And-Sour Skillet Chicken

"For a very low-fat dish this is really good, it has virtually no fat as the chicken stock is substituted for oil, and you won't miss the oil at all! You can double the sauce ingredients if desired :)"
 
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photo by mmaguth photo by mmaguth
photo by mmaguth
photo by Summerwine photo by Summerwine
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
33mins
Ingredients:
13
Serves:
2-4
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ingredients

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directions

  • 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.

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Reviews

  1. I was hungry for sweet & sour chicken so I did a Google search. When Kittencal's name popped up I knew I found the right recipe - and I was not wrong. Thank you once again for providing a delcious meal to our table!!! This meal was probably the brightest part of my entire week. Thank you for sharing this recipe with us. I'm adding it to my favorites cookbook.
     
  2. Very yummy!!! Used boneless skinless chicken thighs instead of chicken breasts. Doubled the sauce and added carrots as suggested by others. Mixed my cooked rice directly in with it.
     
  3. Excellent! We have leftover chicken so we sauted the vegetables in broth, then added cooked chicken. Definately a keeper. Thanks
     
  4. Fabulous! I had really BIG veggies, so I doubled the sauce. Even my husand, who won't order sweet and sour chicken in restarants because it's 'too swee', loved this recipe.
     
  5. Very good and easy! I added carrots for color and nutrition...served over quinoa. My five and seven year olds gobbled it up and asked for seconds. This will be added to my regular menus...also should mention I cooked in a wok. Thanks for a great recipe!
     
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Tweaks

  1. Very yummy!!! Used boneless skinless chicken thighs instead of chicken breasts. Doubled the sauce and added carrots as suggested by others. Mixed my cooked rice directly in with it.
     
  2. Pretty good and very easy to make. We added mushrooms and carrots instead of the celery. We used the pineapple juice and added a couple TBSP of OJ concentrate. It was strange starting with stock instead of oil but it still tasted good. We will make this again. Thanks for sharing!
     
  3. Thanks for sharing this excellent recipe! I made mine a little less low-fat by sauteing in olive oil instead of chicken broth, and I left out the celery and green pepper and added some broccoli. I used fresh pineapple and a little less soy sauce than the recipe called for. I also subbed rice wine vinegar for the white vinegar. We ate this over brown basmati rice.
     

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