Extreme Low Fat Sweet-And-Sour Skillet Chicken - cooking recipe

Ingredients
    3 uncooked boneless skinless chicken breasts, cut into strips
    1/4 cup chicken stock
    2 stalks celery, diagonally sliced
    1 onion, thinly sliced lengthwise
    1 small red bell pepper, cut in strips
    1 small green bell pepper, cut in strips
    1/3 cup pineapple juice or 1/3 cup orange juice
    2 tablespoons packed brown sugar (can use more)
    2 tablespoons white vinegar
    3 tablespoons soy sauce (or to taste)
    1 tablespoon cornstarch
    1 cup mangoes or 1 cup pineapple chunk
    1 pinch salt and pepper
Preparation
    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.

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