Low Sugar Sweet And Sour Chicken Recipes

LOW SUGAR SWEET AND SOUR CHICKEN

Steps:

• BOIL CHOPPED CARROTS SLIGHTLY WHILE CHOPPING OTHER VEGATABLES. FRY CHICKEN TENDERS, CUT INTO APPROX. 1" CUBES AND SET ASIDE. PREPARE SWEET AND SOUR SAUCE FIRST. IN A SAUCE PAN ADD PINEAPPLE JUICE, VINEGAR, KETCHUP, EQUAL AND CHINESE FIVE SPICE. OVER LOW TO MEDIUM HEAT STIR FREQUENTLY UNTIL BLENDED. AT A LOW BOIL ADD THE CORNSTARCH (MIXED TO A PASTE WITH A LITTLE WATER)STIR AN CONTINUE HEATING ON LOW UNTIL THICKENED. SET THE SAUCE ASIDE. IN A WOK OR SKILLET ADD THE OIL CARROTS, GREEN PEPPERS, ONIONS, PINEAPPLE AND SAUTE. ADD CHICKEN CUBES THEN POUR SWEET AND SOUR SAUCE OVER THE TOP AND STIR TOGETHER. COOK UNTIL VEGATABLES REACH THE DESIRED SOFTNESS.

EXTREME LOW FAT SWEET-AND-SOUR SKILLET CHICKEN

Steps:

• In a large skillet, bring chicken and stock to a simmer over med-high heat.
• Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
• Mix together the juice, brown sugar, vinegar and soy sauce until blended.
• Stir into skillet; bring to a boil.
• Cook, stirring for about 2 minutes, or until glossy and thickened.
• Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
• Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.

LOW CARB SWEET AND SOUR CHICKEN

Steps:

• Brown chicken and onions in a non-stick pan sprayed with cooking spray.
• When chicken is brown, add the remaining ingredients.
• Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
• Uncover and reduce liquid until it makes a syrupy sauce.
• A little arrowroot powder may be added to thicken the sauce, if desired.

EASY SWEET AND SOUR CHICKEN

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

SKINNY SWEET AND SOUR CHICKEN

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.
• In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
• In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.

SWEET AND SOUR GRILLED CHICKEN

Steps:

• Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
• Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).