Sweet and Sour Chicken

When I saw the original recipe here, I was so excited! I knew that I could make some healthy changes to it. I love sweet and sour chicken, orange chicken, all of those types of chicken. The thing that I didn't realize was that before they put the yummy sauces on the chicken they fry the chicken! Talk about calories besides the fact that I can't have the grease. I hope you like this recipe as much as I did. Yummy!!!

Sweet and Sour Chicken

Ingredients

1 pound skinless, boneless chicken breasts or tenders

1 egg, beaten

3 tablespoons rice milk

1 cup whole wheat pancake mix from here

1 20oz can pineapple chunks

3 tablespoons evaporated cane juice

1/4 cup all natural Bragg liquid aminos

1/4 cup apple cider vinegar

2 tablespoons cornstarch

1 1/2 teaspoons paprika

2 tablespoons olive oil (ICBINB spray)

1 large green sweet pepper, cut lengthwise into strips*

1/4 medium onion, diced

2 cups cherry tomatoes, halved or 1 large Roma tomato diced

Cooked Quiona

Directions

Preheat oven to 375*F. Cut Chicken into 1 in. pieces. In a medium bowl combine egg and milk. In another bowl put pancake mix. Dip pieces of chicken in egg/milk mixture then coat with pancake mix. Place on a parchment covered cookie sheet and bake for 30-35 minutes or until chicken is cooked through.

For sauce, drain pineapple, reserving juice. Add enough water to juice to make 1 3/4 cups. In a bowl combine sugar, braggs, vinegar, cornstarch, and paprika. Add pineapple juice mixture and set aside.

Add oil to wok or 12 in. skillet. Preheat over medium-high heat. Stir-fry green sweet pepper and onion for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Stir sauce and add to center of wok. Cook and stir until slightly thickened and bubbly. Add cooked vegetables, pineapple chunks, and tomatoes to wok. Cook and stir about 2 minutes more or until heated through. Add chicken. The chicken will still have some loose flour on it. Just shake it off before adding, do not rub or brush it off. The flour will help absorb some of the sauce. Stir to coat chicken. Serve immediately over cooked quinoa.

*I didn't have a green sweet pepper as you can see from my picture. I just used red, yellow, and orange sweet peppers. You can add peas, cut carrots, and any other veggie you like to eat with sweet and sour chicken just cook them in the oil when you cook the onion and green sweet pepper.