13 Reviews of Extreme Low Fat Sweet-And-Sour Skillet Chicken

From: Jitter_Bug

On Mar 7, 2006

Excellent! We have leftover chicken so we sauted the vegetables in broth, then added cooked chicken. Definately a keeper. Thanks

From: Derf

On Apr 1, 2006

Delicious!we loved it and will be making it again. A couple of oddities in the recipe, cornstarch not mentioned in the instructions, but easy enough to know where and when, and Soy sauce in the instructions but not in the ingredient list, so I added a tablespoon, nice it gave it a bit of colour, chicken is so dead white cook by this method. I also didn't have any red pepper in so I doubled up on the green pepper, in any case none of this mattered it was delicious! served over brown rice. (I have to tell you, I was interupped right at the point that it was ready to serve, left it on very low for 45 minutes!! by the time we were able to sit down and eat the pepper has lost it's colour and the sauce had almost disapeared. I added another half pepper and about 1/4 cup of the leftover pineapple juice with a bit of water, stirred it up while reheating it and thank gawd it worked!!, just shows what a great recipe this is!!) thanks for sharing a real keeper!!

From: justcallmetoni

On Mar 6, 2006

This was just devine and really hit the spot as a quick midweek dinner. Should probably mention that I am not a big fan of sweet and sour dishes found in too many Chinese-American restaruants - too sweet, too oily and too clumpy. If you are looking for more typical fare, this may not be your cup of tea. I loved that the sauce while lighter in consistency, had the same tang that one does look for in a sweet and sour dish. Also because the sauce was not so thick it allowed the flavors of the veggies to actually come through. I made two small changes to the preparation. had a bit of minced ginger (less than 1/2 teaspoon) and tossed that into the original broth. Also added a couple of carrot chips to add color and boost the amount of vegetables in the finished dish. Yummy! Thanks Kitten.

From: ladypit

On Dec 16, 2007

Really good. I left off the celery and used crushed pineapple. Served it over brown rice and this was easy and tasty.

From: peanutprincesses

On Jan 8, 2008

We loved it! It was so good. I'm going to double the vegetables next time. Thanks!

From: Summerwine

On Nov 25, 2007

I was looking for low-fat recipes for my son and ended up making it for my hubby since it has that Chinese flair to it. We both loved it and it is now on our regular rota. I always use pineapple but sometimes I don't have peppers and have to omit them with still great results! Fabulous low-fat, healthy and quick meal. Great for a weekday meal when there isn't much time after work and looks like I've taken hours to do it! Thanks for posting this Kittencal.

From: AKillian24

On Aug 20, 2007

My absolute new favorite figure friendly recipe for an Asian Chicken Dish. To cut sugar and make it a bit more WW friendly, I used low-cal OJ and upped the veggies in sub for rice. Thanks Kittencal!!!

From: Sonata

On Feb 23, 2009

Thanks for sharing this excellent recipe! I made mine a little less low-fat by sauteing in olive oil instead of chicken broth, and I left out the celery and green pepper and added some broccoli. I used fresh pineapple and a little less soy sauce than the recipe called for. I also subbed rice wine vinegar for the white vinegar. We ate this over brown basmati rice.

From: Dawni

On Jun 29, 2009

Pretty good and very easy to make. We added mushrooms and carrots instead of the celery. We used the pineapple juice and added a couple TBSP of OJ concentrate. It was strange starting with stock instead of oil but it still tasted good. We will make this again. Thanks for sharing!

From: Chef #1324060

On Sep 24, 2009

My family absolutely loved this recipe. It was perfect when I doubled the sauce and the vegetables. It was great. This will be a family favorite!!!!!!!!