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    SWEET-AND-SOUR CHICKEN


    Source of Recipe


    Unkown
    Exchanges
    Serves: 4

    1/2 lb. boneless skinless chicken breasts, cut into strips
    1 medium carrot, sliced
    1/4 c. chopped onion
    1-1/2 tsp. canola oil
    1 small zucchini, sliced
    1 c. snow peas, thawed
    1/2 medium sweet red or green pepper, cut into strips

    3 T. sugar
    2 T. cornstarch
    1/8 tsp. pepper
    1 can (6 oz.) pineapple juice
    3 T. ketchup
    2 T. lemon juice
    2 T. reduced-sodium soy sauce
    1 can (8 oz.) unsweetened pineapple chunks, drained
    2 c. hot cooked rice

    In a nonstick skillet, cook chicken, carrot and onion in oil until chicken is browned. Add next 3 ingredients; cook and stir until vegetables are crisp-tender. In a bowl, combine the next 4 ingredients until smooth. Stir in ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

    One 1-cup chicken mixture with 1/2 c. rice equals: 307 calories…3 gm fat (trace saturated)…33 mg cholesterol…400 mg sodium…52 gm carbohydrate…4 gm fiber…18 gm protein ++++ Exchanges: 2 starch…2 very lean meat…1 fruit…1 vegetable

 

 

 


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