Sweet and Sour Chicken with Rice Noodles
This stir-fry recipe shows you how to make this popular Chinese dish at home.
Ingredients
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6 ounces rice noodles or 2 cups hot cooked rice
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1 8-ounce can pineapple chunks (juice pack)
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3/4 cup chicken broth
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1/4 cup vinegar
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3 tablespoons brown sugar
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2 tablespoons cornstarch
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2 tablespoons soy sauce
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1 tablespoon cooking oil
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1/2 teaspoon bottled minced garlic or 1 clove garlic, minced
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1 cup sliced celery
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1 medium onion, cut into thin wedges
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1 small red or green sweet pepper, cut into thin bite-size strips
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12 ounces skinless, boneless chicken breasts, cut into bite-size strips
Directions
1.
Break rice noodles, if using, into a large bowl; cover with warm water. Let stand for 15 minutes while preparing chicken mixture.
2.
Drain pineapple, reserving juice (you should have about 1/3 cup). For sauce, in a small bowl stir together the reserved pineapple juice, the chicken broth, vinegar, brown sugar, cornstarch, and soy sauce. Set aside.
3.
Heat the oil in a wok or large skillet over medium-high heat. (Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds. Add celery and onion; stir-fry for 2 minutes. Add the sweet pepper; stir-fry for 2 minutes more. Remove vegetables from wok.
4.
Add the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no longer pink. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Add cooked vegetables and pineapple. Cook and stir for 2 minutes more or until heated through. Drain rice noodles, if using; arrange noodles or hot cooked rice on 4 dinner plates. Top with chicken mixture. Makes 4 servings.
Nutrition information
Calories 388, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 706 mg, Carbohydrate 64 g, Fiber 2 g, Protein 19 g. Daily Values: Vitamin A 22%, Vitamin C 75%, Calcium 5%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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