My Favorite Sweet and Sour Chicken
one piece of chicken plus 1/2-cup rice
Put chicken pieces in a Crock-Pot® and sprinkle with the salt and garlic powder.
In a small bowl, combine lemonade concentrate, brown sugar, ketchup and vinegar. Pour over chicken. Cover and cook on low-heat setting for 4-1/2 hours.
Add bell pepper slices and diced onion. Cover and continue cooking on low for 1-1/2 to 2-1/2 hours longer. Remove chicken and vegetables to a serving dish; cover and keep warm. Pour juices from Crock-Pot into a saucepan. Combine cornstarch with cold water; stir into juices. Cook, stirring over medium heat, until thick and bubbly.
Serve sauce over chicken, along with white rice.
Nutrients per serving
- Calories 596
- Protein 40 g
- Carbohydrates 73 g
- Fat 16 g
- Cholesterol 116 mg
- Sodium 441 mg
- Potassium 427 mg
- Phosphorus 271 mg
- Calcium 38 mg
- Fiber 1.2 g
Renal and renal diabetic food choices
- 1/2 vegetable, low potassium
- 2 starch
- 2 high calorie
- Try this recipe with chicken drumbsticks and thighs if you are on a lower protein diet and require a smaller portion of chicken.
- This is a high carbohdrate meal and is not recommended for people with diabetes who require a lower carbohydrate meal.