Living Light Sweet and Sour Chicken

Without losing the familiar appeal of a sweet and sour dish, this summertime crowd-pleaser goes a lot lighter on the take-out sugar and fat. I developed this recipe as a kosher dish, but non-kosher chicken may also be used. My guests just raved about this dish and had seconds and thirds!

This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are dozens of other quick, tempting main dishes and international recipes to choose from in my first best-selling cookbook. Order your copy today. 

Living Light Sweet and Sour Chicken

Makes 4 servings

Chicken and marinade

1 1/4 pounds chicken breast, cut into bite-sized pieces

1/2 teaspoon salt,

Generous grind of fresh pepper,

3 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons apple cider vinegar

1 can (20 ounces) pineapple chunks with juice    

1 large or two medium red onions, sliced

Additional vegetables

1 red bell pepper, sliced

1 zucchini, sliced

8 ounces white or cremini mushrooms, sliced

1/2 teaspoon salt

Generous grind of fresh pepper

2 tablespoons olive oil

2 tablespoons apple cider vinegar

Sauce

3 heaping tablespoons ketchup

1/4 cup pineapple juice from the marinade

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

2 tablespoons honey or brown sugar

3 cloves garlic, minced

1 tablespoon cornstarch

2 tablespoons water, plus another 1/3 cup

In large food storage container with a tight seal, (or carefully using a large storage bag or bags), place chicken, ½ teaspoon salt, pepper, garlic, 1 tablespoon olive oil, 2 tablespoons apple cider vinegar, pineapple with juice, onion. Shake (carefully, over sink) to combine ingredients. Refrigerate to marinate 2 hours.

To a medium bowl, add bell pepper, zucchini, mushrooms. Lightly salt and pepper, sprinkle with garlic powder, toss with two tablespoons each olive oil and cider vinegar, cover and refrigerate till needed.

Heat oven to 400°F.

Reserve pineapple juice during next step.

On a large parchment-lined sheet pan, in a single layer, arrange chicken, pineapple, onion. Bake 15 minutes.

To a small saucepan, add sauce ingredients, whisk. Heat till bubbling, stir in slurry (the cornstarch stirred into 2 tablespoons water) to thicken. Add last 1/3 cup water, stir.

Toss chicken and pineapple a bit on sheet pan. Atop this, layer the remaining vegetables. Spoon sauce evenly over all. Return to oven 10 minutes till vegetables soften and sauce is absorbed.

Serve immediately over hot rice!