Enjoy all the flavors of sweet and sour chicken without the hassle of having to deep fry. First we roast cubed chicken breasts, then we toss the chicken in our homemade sweet and sour sauce before serving over fluffy white rice. We liked the sweet crunch of snap peas, but try bell peppers for a more traditional version of this classic recipe.
Lighter Sweet and Sour Chicken
Ingredients
- 1 cup jasmine rice
- 2 (7 oz) boneless, skinless chicken breasts
- 2 tsp toasted sesame oil
- 3 oz snap peas, sliced
- 2 tsp cornstarch, plus 1 tbsp for dusting
- 1 tbsp water
- ⅓ cup fresh pineapple juice
- 2 tbsp rice vinegar
- 1 tbsp ketchup
- 1 tsp soy sauce
- 1 scallion, thinly sliced
Directions
1) Place 1 cup jasmine rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Long Grain, 1 cup
2) Cut chicken into 1″ cubes and place in a Suvie pan. Season with 1 tsp kosher salt, ¼ tsp ground black pepper, and 2 tsp toasted sesame oil. Stir to coat chicken in oil. Place pan in the bottom zone of Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 17 minutes
Top Zone: None
3) Meanwhile, dissolve 2 tsp cornstarch and 1 tbsp water in a small bowl, set aside. In a small saucepan, whisk together pineapple juice, rice vinegar, ketchup, and soy sauce. Bring to a boil over medium-high heat and then whisk in cornstarch slurry. Cook for 1 minute or until thickened. Remove from heat and set aside.
3) While the chicken cooks, prepare the sauce. Dissolve 2 tsp cornstarch and 1 tbsp water in a small bowl, set aside. In a small saucepan, whisk together 1/3 cup pineapple juice, 2 tbsp rice vinegar, 1 tbsp ketchup, and 1 tsp soy sauce. Bring to a boil over medium-high heat and then whisk in cornstarch slurry. Cook for 2 minutes or until thickened. Remove from heat and set aside.
4) After the chicken has finished cooking, remove from Suvie and pour off liquid. Drizzle reserved sauce over the chicken and stir in snap peas.
5) Return pan to Suvie and broil for 5 minutes until sauce is fragrant.
6) Remove pan from Suvie. Divide rice between bowls, top with chicken, and garnish with scallions.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 670, Total Fat 11g, Total Carbohydrates 81g, Total Sodium 1620 mg, Total Protein 59g
