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Stir-fried chicken served with an ever-popular
sweet and sour sauce.
and Sour Chicken
- 1 (8 ounce) can pineapple chunks, drained
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 cups water
1 quart vegetable oil for frying
- In a saucepan, combine 1 1/2 cups water,
SPLENDA® Granulated Sweetener, vinegar, reserved pineapple
syrup, and orange food coloring. Heat to boiling. Turn off heat.
Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into
saucepan. Continue stirring until mixture thickens.
- Combine flour, 2 tablespoons oil, 2 tablespoons
cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water
gradually to make a thick batter. Stir to blend thoroughly. Add
chicken pieces, and stir until chicken is well coated.
- Heat oil in skillet or wok to 360°F
(180°C). Fry chicken pieces in hot oil until golden. Remove
chicken, and drain on paper towels.
- When ready to serve, layer green peppers,
pineapple chunks, and cooked chicken pieces on a platter. Pour
hot sweet and sour sauce over top.
Makes 8 servings.
Note: Submitted by a home cook, this recipe
has not been tested by the SPLENDA® Test Kitchens.
Nutritional Facts Per Serving (1/8 of recipe):
Calories: 570; Calories from Fat: 170; Total Fat: 18g; Saturated
Fat: 3g; Cholesterol: 165mg; Sodium: 760mg; Total Carbs: 38g;
Dietary Fiber: 2g; Sugars: 5g; Protein: 59g
Recipe courtesy of Splenda, Inc. Splenda®
is a no-calorie sweetener made from sugar that is suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.
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