Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Sweet-and-Sour Pineapple Chicken
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1/3 cup ketchup |
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3 TBSP reduced-sodium soy sauce |
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2 TBSP unseasoned rice vinegar |
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3 TBSP sugar |
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1 TBSP cornstarch |
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2 TBSP canola oil |
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1 lb. skinless boneless chicken tenders (breasts) cut into ¾" chunks |
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1 red bell pepper, cut into ¾" pieces |
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½ pound snow peas, trimmed |
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1 cup drained canned straw mushrooms |
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1 (8 ounce) can pineapple chunks (tidbits) in juice, drained |
Stir together the ketchup, soy sauce, vinegar, sugar, and cornstarch in a small bowl until smooth; set aside.
Heat the oil in a non-stick wok or deep skillet over medium-high heat. When a drop of water sizzles, add the chicken and stir-fry until cooked through, about 5 minutes. Transfer to a bowl and set aside.
Add the remaining ingredients to the skillet; stir-fry until the bell pepper is crisp-tender, about 3 minutes. Return the chicken to the wok along with the ketchup mixture. Stir-fry until the sauce thickens and bubbles, about 1 minute.
NOTE: This is from a "Weight Watchers in 20 Minutes" cookbook. It lists a two cup serving at 6 points. I fixed us brown rice (1/2 cup is 2 points) and served 1 cup over this, so our meal was 5 points each. It does not SAY to serve over rice, I just did. I couldn’t find ‘straw mushrooms’ so I just used ‘stems and pieces.’ I also served it with roasted broccoli and ambrosia. Publix was out of snow peas when I shopped for this, so I bought frozen and they were fine. I seldom use frozen vegetables, but I wanted to make this NOW! We both very much liked the flavor of the dish!