Sweet and Sour Chicken

(makes 8 servings)

Ingredients:

• 1 (8 oz.) can unsweetened pineapple chunks, drained
  
• 2 green bell pepper, cut into small pieces
  
• ¼ cup cornstarch
  
• 1¾ cups water
  
• ¾ cup SPLENDA® No Calorie Sweetener, Granulated
  
• ½ cup distilled white vinegar
  
• 2 drops orange food color
  
• 8 (2 oz. each) skinless, boneless chicken breast halves (or tofu can be substituted), cut into small cubes
  
• 2¼ cups self-rising flour
  
• 2 Tbsp. vegetable oil
  
• 2 Tbsp. cornstarch
  
• 1/2 tsp. salt
  
• 1/4 tsp. ground white pepper
  
• 1 egg
  
• 2 cups water
  
• 1 qt. vegetable oil for frying
  

Preparation:

• Combine 1½ cups water, SPLENDA® Granulated Sweetener, vinegar, reserved pineapple syrup and orange food coloring in large-size saucepan.
• Heat to boiling. Turn off heat. Combine ¼ cup cornstarch and ¼ cup water, slowly stir into saucepan. Continue stirring until mixture thickens.
  
• Combine flour, 2 Tbsp. oil, 2 Tbsp. cornstarch, salt, white pepper, and egg.
  
• Add 1½ cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, stir until chicken is well coated.
  
• Heat oil in large-size skillet. Fry chicken pieces in hot oil until golden brown. Remove chicken, and drain on paper towels.
  
• To serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
  

Make 8 Servings:

Diabetic Recipes Amount Per Serving(⅛ of recipe): 570 Calories, Calories from Fat 170 59 g Protein, 38 g carbohydrates, 2 g Dietary Fiber, 18 g fat, 3 g saturated fat, 165 mg cholesterol, 5 g Sugars, 760 mg sodium