Name: Recipe for Sweet and Sour Chick'n
Prep time: 15 minutes
Cook time: 10-15 minutes
Total time: 25-30 minutes
Yield: 6 (½ cup) servings
Ingredients: 1 very hot water; 1/2 soy curls; 1 Chicken-Style Seasoning; 1 low-sodium soy sauce; 1 cornstarch or thickener of choice; 2 water; 1/4-1/2 pineapple tidbits, drained; 3/4 pineapple juice; 1/2 tomato puree; 2 low-sodium soy sauce; 1 lemon juice; 1 liquid sweetener of choice; 1/2 onion, quartered and sliced ¼-inch thick; 1/4 green pepper, quartered and sliced ¼-inch thick; 1 stick celery, cut into ¼-inch slices on the diagonal; 1/4 sliced carrots (optional); 1 garlic, minced; Water or broth for sautéing; Cooked brown rice (3 cups cooked); Sliced green onions; Sliced tomato wedges

White bowl full of sweet and sour chick'n with chopped green pepper garnish on counter

Entrees

Tangy and Veggie-Packed

Try this dish with Veggie-Packed Fried Rice with Tofu for an Asian-inspired meal that will have everyone asking for seconds. Alternatively, to really let the sweet and sour sauce shine, pair with plain brown rice and a vegetable of your choice.

Sweet and Sour Chick'n

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 6 (½ cup) servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 25-30 minutes

Recipe Ingredients

1 cup very hot water
1/2 cup soy curls
1 tablespoon Chicken-Style Seasoning
1 teaspoon low-sodium soy sauce
1 tablespoon cornstarch or thickener of choice
2 tablespoons water
1/4-1/2 cups pineapple tidbits, drained
3/4 cup pineapple juice
1/2 cup tomato puree
2 tablespoons low-sodium soy sauce
1 tablespoon lemon juice
1 tablespoon liquid sweetener of choice
1/2 cup onion, quartered and sliced ¼-inch thick
1/4 cup green pepper, quartered and sliced ¼-inch thick
1 stick celery, cut into ¼-inch slices on the diagonal
1/4 cup sliced carrots (optional)
1 teaspoon garlic, minced
Water or broth for sautéing
Cooked brown rice (3 cups cooked)
Sliced green onions
Sliced tomato wedges

Combine hot water, soy curls, Chicken-Style Seasoning, and soy sauce; set aside.
In a small bowl, dissolve cornstarch in water and add remaining sauce ingredients; set aside.
In a saucepan, combine prepped vegetables and water or broth. Sauté until tender-crisp.
Drain soy curls. Add sauce and soy curls to saucepan with vegetables. Cook just enough to thicken sauce, stirring as needed.
Serve over brown rice, and top with green onions and tomato wedges.