Spicy Sweet n Sour Chicken
by Mary Rogers

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Source: Cooking Light, January 2009
Course: Main
Cuisine: Chinese
Food Group: Poultry
Serves: 6


4 teaspoon(s) cornstarch, divided
5 teaspoon(s) low sodium soy sauce, divided
1 teaspoon(s) minced peeled fresh ginger
1 teaspoon(s) dark soy sauce
1 teaspoon(s) Dry sherry (or Chinese rice wine)
1/8 teaspoon(s) white pepper
2 clove(s) garlic, minced
1 pound(s) skinless, boneless chicken breasts, cut into 2x1/2
1/2 cup(s) fat free, less sodium chicken broth
1 tablespoon(s) brown sugar
3 tablespoon(s) ketchup
2 1/2 teaspoon(s) rice vinegar
2 teaspoon(s) chile paste
1 teaspoon(s) dark sesame oil
2 teaspoon(s) canola oil
1 cup(s) diced onion
1 cup(s) green pepper, chunked
1 cup(s) red pepper, chunked
1 cup(s) pineapple chunks (fresh or canned)

1.   1. Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.

2.   2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.

3.   3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.

4.   4. Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.

5.   5. Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.