Serves: 4
Total Calories: 1,567
1. In bowl mix cornstarch, broth, vinegar, and sugar until smooth. Set aside.
2. In medium nonstick skillet over medium-high heat, stir-fry chicken in 2 batches until browned. Set chicken aside.
3. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add pepper, carrot, and pineapple. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve over rice. If desired, garnish with fresh chives.
Sweet and Sour Pork: Substitute 1 lb boneless pork loin, cut into cubes for chicken.
EXCHANGES
4 1/2 Starch
1 Vegetable
2 Meat, very lean
PYRAMID SERVINGS
3 1/2 Starch
1 Vegetable
1 Meat
NUTRITION FACTS
Calories 453
Calories from Fat 30
Fat 3 g
Saturated Fat 1 g
Cholesterol 69 mg
Sodium 523 mg* ( >400 mg)
Carbohydrate 73 g
Dietary Fiber 2 g
Sugars 21 g
Protein 30 g
Recipe provided courtesy of Campbell Soup Company.
This Sweet And Sour Chicken recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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