Meal Makeover: P.F. Chang’s Sweet & Sour Chicken + a side of white rice

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Jessica Crandall shows us how to make P.F. Chang’s Sweet & Sour Chicken + a side of white rice.

 

1 cup Brown rice
1 Tbsp. Garlic, chopped
2 tsp. Ginger
½ tsp. Crushed red pepper
1lb Chicken breast, boneless, skinless, chopped into ½ inch pieces
1 cup Onions, chopped
1 cup Carrots, chopped
1 cup Celery, chopped
1 cup Red bell pepper, chopped
20 oz Pineapple, canned
1/3 cup Soy sauce, reduced sodium
1 Tbsp. Rice vinegar
2 Tbsp. Flour
2 tsp. Brown sugar
  1. Cook rice according to package directions
  2. In the meantime, coat the bottom of a nonstick pan with cooking spray. Add garlic, ginger, red pepper flakes, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken; set aside.
  3. Coat pan again with cooking spray. Add onions, carrots, celery and red bell pepper to pan.  Sauté 3-4 minutes until crisp-tender.  Drain pineapple, reserving ¾ cup juice. Add 1½ cups pineapple chunks to pan; cook 30 seconds.
  4. Combine the reserved ¾ cup pineapple juice, soy sauce, vinegar, flour, sugar and sugar substitute in a bowl, stirring with a whisk until smooth.
  5. Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1-2 minute until sauce thickens a bit.

Serves 4