Sweet and Sour Chicken
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 cups water
1 quart vegetable oil for frying1. In a saucepan, combine 1 1/2 cups water, SPLENDA® Granulated Sweetener, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360°F (180°C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Makes 8 servings.
Nutritional Facts Per Serving (1/8 of recipe): Calories: 570; Calories from Fat: 170; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 165mg; Sodium: 760mg; Total Carbs: 38g; Dietary Fiber: 2g; Sugars: 5g; Protein: 59g