New to MyHealth?
Manage Your Care From Anywhere.
Access your health information from any device with MyHealth. You can message your clinic, view lab results, schedule an appointment, and pay your bill.
ALREADY HAVE AN ACCESS CODE?
DON'T HAVE AN ACCESS CODE?
NEED MORE DETAILS?
MyHealth for Mobile
Sweet and Sour Chicken
Serves: 6 (¾ cup chicken/vegetable mixture and ½ cup rice or noodles)
Per Serving: 325 calories, 7g fat (<1g saturated fat), 33g carbs, 22g protein, 259mg sodium, 3g fiber
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet).
Ingredients:
½ cup plus 2 Tbsp pineapple juice
1 Tbsp minced fresh ginger
¼ cup apple cider vinegar
1 Tbsp cornstarch
1 lb chicken tenders, bite-size pieces
¼ cup all-purpose flour
2 cups snow peas, cleaned and ends trimmed
1 medium red bell pepper, cut into bite-size chunks
2 Tbsp canola oil, divided
2-4 Tbsp sugar
2 Tbsp lite soy sauce, or to taste
1 cup pineapple chucks, drained
1 large garlic clove, minced
¼ cup chopped scallions, for garnish
Salt and freshly ground pepper to taste
3 cups cooked brown rice or noodles, (preferably whole-wheat)
Cooking Directions:
- In a bowl, mix the pineapple juice, vinegar, sugar, soy sauce and cornstarch. Set aside.
- In a medium bowl, combine the chicken, flour, salt and pepper, coating the pieces well.
- In a large nonstick skillet, heat 1 tablespoon plus 2 teaspoons of canola oil over medium heat. Add the chicken mixture, browning it on all sides. When the chicken is done, about 5-8 minutes, remove it and place it in a bowl. Add the remaining oil to a hot skillet. Stir in the red bell pepper and ginger and cook for 2 minutes. Add the snow peas, pineapple chunks and garlic. Cook for 2-3 more minutes, stirring constantly. Add the chicken back to the pan. Pour in the sauce. Cook, stirring constantly, until the sauce is thick and bubbly, about 2-3 minutes. Turn off heat.
- Serve immediately over noodles or rice and garnish with scallions.
Recipe from: AICR's New American Plate Cookbook, 2005