Lunch: Spicy Sweet-and-Sour Chicken Recipe | MyRecipes

Recipe by Nathan Fong This home-style sweet-and-sour chicken has a lighter, fresher-tasting sauce than typical restaurant versions. And because the color red is considered lucky, the dish's crimson hue will bring good fortune for the Year of the Ox.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Spicy Sweet-and-Sour Chicken Recipe | MyRecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon dark soy sauce
1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 2 x 1/2 –inch-thick pieces
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons ketchup
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup (1/2-inch) diced onion
1 cup (1/2-inch) diced green bell pepper
1 cup (1/2-inch) diced medium red bell pepper
1/2 cup (1-inch) slices green onions
1 cup (1/2-inch) diced fresh pineapple

Instructions

Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.
Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.
Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.

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