1 pound chicken breasts (approx. 4 large half-breasts, fat trimmed,) and cut into 1 inch pieces
2 tablespoons olive oil
1/4 cup sugar
1/4 cup "lite" soy sauce
1/4 cup unsweetened pineapple juice
1/4 cup white distilled vinegar
2 cloves garlic, crushed1 teaspoon fresh ginger, finely grated
1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, mixed with 3 tablespoons water
4 green onions, cut into 1/4 inch pieces
Method:
- Dredge chicken in flour and fry until golden brown, in two tablespoons oil on medium heat.
- Combine sauce ingredients and heat gently in small pan: sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger
- Remove chicken from frying pan and add cayenne.
- Stir fry gently without burning. Add sauce to frying pan pan and stir until well-mixed and sugar dissolves. Add cornstarch mixture, stirring until thickened.
- Return chick to wok with green onions. Stir to coat chicken, remove, and serve with rice and steamed, julienned carrots.
Serves 4. Per serving: 347 calories, 12 grams fat (31% of calories from fat)
Jenn B aka Mom2Sam and Tiny @CDkitchen
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