A lighter version of the classic fried sweet and sour chicken. Only 30 minutes to make and so much better than take out!
If there is one food I crave consistently, it’s Asian food! I love all the flavors and textures. My undying love for Chinese food was a real staple in my teenage years. It was my go to lunch spot when I was skipping Chemistry Class (sorry Mrs. Peterson). If I was slipping out late at night it was to hit up the Chinese drive-thru down the street….guess that just summed up what a real party animal I was in high school. Are you all impressed? I’m telling you, there was nothing in the world a little Kung Pao Chicken couldn’t solve in my melodramatic teenage life.
These days my Chinese food addiction has dimmed a little but only in light of the high sodium content and what it does to my waistline. Once in awhile the craving still strikes me though and that is when I usually whip up some lighter concoction at home.
Today was one of those days and I decided to try my hand at lightening up a classic.This sweet and sour chicken was da bomb! All the right notes and flavors. A little sweet, slightly tangy and a whole lot of yum. It’s easy…like real easy. And husband approved…which means its going down in the books as a keeper in this family.
You probably have all the ingredients for the sauce in your pantry. The sweet and sour sauce is simple; a little pineapple juice, a little brown sugar, rice wine vinegar, low-sodium soy sauce, tomato paste, and a couple dashes of teriyaki sauce for good measure. 😉
I served this sweet and sour chicken with carrots and broccoli but for an even quicker meal I will occasionally use the easy frozen asian veggie steamer packets. Though I didn’t have any on hand, edamame would be wonderful in this dish and give an extra little kick of protein.
I like to serve this dish over brown rice or zucchini noodles. If I am feeling indulgent, I serve this dish over chow mien noodles. Either way this sweet and sour chicken is too good to pass up.
- Sweet and Sour Sauce:
- ½ Cup Pineapple Juice, No Sugar Added
- ⅓ Cup Brown Sugar
- ⅓ Cup Vinegar (rice wine or apple cider)
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Light Teriyaki Sauce
- 1 Garlic Clove, minced
- 1 Tablespoon Cornstarch
- 4 Chicken Breasts, grilled
- Optional: Vegetables and Brown Rice for serving
- In a medium saucepan, combine pineapple juice and brown sugar. Bring to a medium heat and cook for 3 minutes, whisking occasionally until the sugar has dissolved. Add in vinegar, soy sauce, tomato paste,teriyaki sauce, and garlic. Bring sauce to a simmer. In a small bowl, mix the cornstarch with 1 tablespoon of cold water. Mix well until the mixture forms a slurry. Whisk in the cornstarch slurry to the sauce and cook on medium heat for 3-5 minutes or until the sauce has thickened. Pour the sweet and sour sauce over the grilled chicken. Serve with steamed veggies and carb of choice.
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