Skinny Sweet and Sour Chicken

Source: skinnymom.com

This is so yummy! I LOVE Chinese food but rarely eat it because I cringe when I think about how unhealthy it is.  This is a MUCH healthier alternative. It is a simple and delicious meal that I will be making often. We served this on top of brown rice.

Ingredients:
CHICKEN:

• 1 lb. boneless, skinless, chicken breats
• 3/4 cup cornstarch
• 1/2 cup eggbeaters or 2 eggs
• 1/4 cup olive oil

SAUCE:

• 3/4 cup Splenda (many people steer clear of Splenda, but I think it is fine in moderation and we rarely eat it)
• 1/4 cup reduced-Sugar Ketchup, I used Heinz reduced sugar ketchup. I like to buy ketchup with no high-fructose corn syrup in the ingredients.
• 1/2 cup apple cider vinegar
• 1 tbsp reduced sodium soy Sauce
• 1 tsp garlic salt

Directions:
Heat the oil in a large skillet over medium heat

Cut the chicken breasts into 1-inch pieces

Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.

Pour your eggbeaters into a shallow bowl. Dip the cornstarch-coated chicken pieces in the egg.

Place the coated chicken pieces in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden brown but not cooked all the way through

Place browned chicken pieces in a baking dish

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish

Bake at 325F for approximately one hour – turning the chicken once or twice while cooking to coat evenly with sauce. WARNING: the vinegar smell during the beginning of the baking time is SCARY. I promise you it does not taste like it smells while cooking.