Low-Fat Sweet And Sour Chicken
A flavorful low-fat sweet and sour chicken dish featuring crunchy vegetables and pineapple chunks, perfect for those seeking a tangy, satisfying meal with a healthy twist.
Ingredients
Instructions
- Cut vegetables into large chunks.
- Place vegetables and water in wok or large frying pan. Simmer until slightly crunchy.
- Combine cornstarch, vinegar, sugar or sweetener, catsup, and soy sauce to make the sauce mixture.
- Add the sauce mixture to the vegetables and cook until thickened.
- Add cooked low-fat chicken nuggets and heat through.
- Serve over cooked rice or Chinese noodles.
Tips & Substitutions
For a healthier twist, consider using fresh chicken breast instead of cooked low-fat chicken nuggets. If you're in a hurry, pre-cut vegetables from the grocery store can save time. Adjust the sweetness by using less sugar or a natural sweetener, and feel free to add more vegetables like snap peas or broccoli for added nutrition. This recipe pairs wonderfully with Dot'S Fried Rice for a complete meal.
Serving Suggestions
Serve this delicious sweet and sour chicken over a bed of steamed rice or alongside Chinese noodles for a filling meal. For a complete dinner, consider pairing it with a light salad or some steamed broccoli to round out the plate. This dish also makes for a great lunch option, providing a delightful mix of flavors and textures.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave in short intervals, stirring occasionally to ensure even heating. This dish is best enjoyed fresh but can be revived with a splash of soy sauce or vinegar if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Sweet And Sour Chicken contains roughly 636 calories, with 23g protein, 84g carbohydrates, and 26g fat. It is an excellent source of vitamin A (121% of the Daily Value), vitamin D (113% of the Daily Value), and dietary fiber (53% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of chicken nuggets?
Absolutely! You can use fresh, cooked chicken breast cut into bite-sized pieces. Just make sure to cook it thoroughly before adding it to the dish. This will give you more control over the flavors and allow you to season the chicken to your liking.
What can I substitute for the pineapple chunks?
If you don't have pineapple chunks, you can substitute with diced peaches or apricots for a similar sweet-tart flavor. Alternatively, fresh pineapple would work beautifully if you prefer a more natural option. Just ensure to keep the juice for the sauce.
Is there a way to make this dish vegan?
Yes, you can easily make this dish vegan by replacing the chicken nuggets with tofu or tempeh. Ensure they're well-marinated and cooked until crispy for the best texture. Additionally, check that your soy sauce is vegan-friendly, and use agave syrup or maple syrup in place of sugar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).