Sweet and Sour Chicken

Portion Size: 3 oz. chicken, 1 c. serving size with sauce and vegetables

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 ½ lb. Boneless skinless chicken cut into ½ inch size piecesTrim all visible fat, 
1 16 ounce can pineapple chunks (juice packed)
2/3 cup sugar
½ cup vinegar
¼ cup cornstarch
2 teaspoons instant chicken bouillon granules
¼ cup lite soy sauce
2 eggs, beaten
½ cup cornstarch
½ cup flour
½ cup water
¼ teaspoon black pepper
2 Tablespoon oil
4 medium carrotsWash, Peel, and thinly sliced at an angle
4 cloves garlic, minced
2 Large Bell peppers Green or RedWash, remove stem and seeds, and cut into ½ inch pieces
4 Cups, hot cooked riceMay use brown or white enriched rice
For gluten free (GF): Use GF soy sauce, GF flour and GF bouillon. Always check each ingredient to be sure it is gluten free

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1For sauce, drain pineapple, reserving juice. Cut pineapple into ½ inch pieces.
2Add water to reserved juice to equal 1 ½ cups 
3Stir in sugar, vinegar, the 2 Tablespoons cornstarch, soy sauce and bouillon and set aside
4For batter: In a small bowl, combine egg the ¼ cup cornstarch, flour, water and pepper.
5Whisk thoroughly, until smooth.
6Dip chicken strips into batter. In small amount of oil, sauté about 1/3 of the chicken. Cook pieces for 4-5 minutes on medium high heat.  Batter Should be golden brown. Repeat until all chicken is cooked. Drain any excess oil on paper towels. Cook 165° F degrees for chicken
7In a large skillet or wok, Add 1 Tablespoon oil, and heat over medium high heat. 
8Stir fry carrots and garlic for 1 minute.
9Add sweet peppers and stir fry for 1 to 2 minutes, or till tender crisp
10Push from center of pan. Stir in sauce into center of pan or wok.  Cook until thick and bubbly
11Stir in all pineapple and chicken. Stir together all ingredients to coat with sauce. Heat through.Cook until temperature reaches 165°F. Serve. 
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Jacqueline Larson M.S., R.D.N. and Associates