Try this Chinese Sweet and Sour Chicken recipe, or contribute your own.
Suggest a better descriptionSlice chicken breasts lengthwise in narrow strips. In a wok or deep heavy skillet, pour oil to a 1 1/2 inch depth. Heat oil to 350 degrees. In a small bowl, beat egg white until frothy. Add 1 teaspoon cornstarch; continue beating. Gradual- ly add 1 tablespoon plus 2 teaspoons cornstarch, beating until egg whites form soft peaks. Dip chicken strips, 1 at a time, in egg white mixture; drain over bowl. Fry strips in hot oil, a few at a time, until evenly browned. Drain on paper towel. Repeat with remaining chicken. Pour oil from wok or skillet; discard. Wipe skillet clean with paper towel. Drain pineap- ple, reserving juice. Place skillet over high heat. Add 1 tablespoon oil. When hot, add green peppers. Stir-fry 2 to 3 minutes or until crisp-tender. Pour in reserved pineapple juice and steak. Add sugar, vinegar and soy sauce. Stir to blend. In a small bowl, combine water and remaining 1 table- spoon cornstarch. Stir cornstarch mixture into simmering pineapple juice mixture. Add pineapple chunks and fried chicken strips, stirring until sauce has thickened. Serve hot over rice. Makes 4 to 6 servings. Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (1675g) | ||
Recipe Makes: 1 | ||
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Calories: 1141 | ||
Calories from Fat: 384 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.6g | 57 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 188.6mg | 58 % | |
Sodium 1766.2mg | 61 % | |
Potassium 2259.4mg | 59 % | |
Total Carbohydrate 110.2g | 32 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 103.2g | ||
Protein 80.7g | 115 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1141
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