Sweet and Sour Skillet Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Weight Watcher's magazine. If you use non fat chicken stock, there is only 180 calories and 1 gram of fat in this. Ingredients:
2 boneless skinless chicken breasts |
1/4 cup chicken stock |
2 stalks celery, diagonally sliced |
1 onion, thinly sliced |
1/2 red pepper, cut in strips |
1/2 green pepper, cut in strips |
1/2 cup pineapple juice or 1/2 cup orange juice |
2 tablespoons brown sugar |
2 tablespoons vinegar |
4 teaspoons cornstarch |
1 tablespoon soya sauce |
1/2 cup pineapple chunk |
Directions:
1. Cut chicken in strips.
2. In large skillet bring chicken and stock to simmer over medium high heat.
3. Add celery, onion and sweet peppers.
4. Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp.
5. Mix together juice, vinegar, brown sugar, corn starch and soya sauce until blended Stir into skillet and bring to a boil.
6. Cook, stirring, for about 2 minutes until glossy and thickened.
7. Add pineapple.
8. Simmer for about 2 minutes or until heated through.
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