Best Sweet Sour Chicken Low Fat Recipes
EXTREME LOW FAT SWEET-AND-SOUR SKILLET CHICKEN
For a very low-fat dish this is really good, it has virtually no fat as the chicken stock is substituted for oil, and you won't miss the oil at all! You can double the sauce ingredients if desired :)
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, bring chicken and stock to a simmer over med-high heat.
- Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
- Mix together the juice, brown sugar, vinegar and soy sauce until blended.
- Stir into skillet; bring to a boil.
- Cook, stirring for about 2 minutes, or until glossy and thickened.
- Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
- Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.
SWEET AND SOUR CHICKEN (LOW FAT AND VOLUMETRIC)
I've been using this sweet and sour sauce for years. It came from the recipe booklet included with my first wok. In the past it was always served with home made deep fried chicken balls. I've modified my recipe to make it Volumetric with all the great taste of the original tangy sauce! It is also quick to prepare, making it a great mid-week meal.
Provided by one_of_t2
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a non-stick pan or wok.
- Cook chicken until no longer pink. Remove chicken, saving the liquid in the pan.
- Add the peppers and onions to the liquid in the pan and heat until cooked. I like my peppers and onions crunchy, so I don't overcook.
- Once cooked, drain and set aside.
- While chicken and peppers are cooking, prepare the sauce.
- To make sauce: place vinegar, salt, juices and tomato paste in a pot.
- Heat on medium and simmer for 10 minutes.
- Combine cornstarch with a small amount of water.
- Add cornstarch/water mixture to the sauce, stirring to remove any lumps.
- Add splenda and pineapple chunks.
- Continue to heat for another couple of minutes to heat pineapple chunks.
- Serving ideas: Either combine the sauce with the cooked chicken mixture, or serve the sauce on the side. Present with steamed rice.
Nutrition Facts : Calories 251.4, Fat 4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 500, Carbohydrate 22.9, Fiber 2.7, Sugar 15, Protein 29.4
SWEET & SOUR CHICKEN (LOW-FAT)
This is one of our favorite 'take out' meals! Recipe is courtesy of Juan Carlos Cruz from the Low Calorie Commando show on Food Network. Posted for the Low Fat Holiday Challenge.
Provided by katie in the UP
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix the cornstarch, white pepper, and egg whites.
- Add the chicken and toss until well coated.
- Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil.
- Add the chicken to the pan and move continuously to prevent chicken from sticking together.
- Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.
- Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken.
- Add the baby corn and bamboo shoots and warm through.
- Once sauce is thick and warm, whisk in the pineapple.
- To serve, arrange chicken strips on a platter and pour the sauce over the chicken.
Nutrition Facts : Calories 419.9, Fat 9.1, SaturatedFat 1.4, Cholesterol 98.8, Sodium 735.9, Carbohydrate 41.9, Fiber 4.5, Sugar 20.4, Protein 45.5
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