This sweet and sour chicken from our Skinny Chef tastes just like take out minus the grease!  Enjoy the extra bonus of hydrating veggies like zucchini and broccoli.  The secret is in the sauce, which has Vitamin C-heavy grapefruit and pineapple.

Sweet and Sour Sauce:
1/2 cup chopped fresh or canned pineapple
1 cup water
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup grapefruit juice
2 tablespoons corn starch

2 pounds skinned, de-boned chicken, cut into bite-sized pieces
1/2 teaspoon salt
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 cup milk
1 egg
2 tablespoons canola or vegetable oil
2 cups broccoli florets
1 green bell pepper, seeded cut into 1/2-inch square bits
1 red bell pepper, seeded and cut into 1/2-inch square bits
1 large yellow onion, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1/4 cup sliced scallions

Directions:
Combine all ingredients for sauce in a large bowl.  Mix well and set aside.

Sprinkle chicken with salt.   Mix the flour, garlic powder, and black pepper on a sheet of wax paper or aluminum foil. Mix the egg and milk in a shallow bowl.  Dip the chicken pieces in the egg wash then into the flour mixture.  Place on another sheet of wax paper or aluminum foil.

Heat a large skillet or wok over high heat. Add the oil.  When the oil is hot add the chicken and cook 6-8 minutes, turning once until the chicken begins to brown.  Remove the chicken to a plate.  Add the broccoli, zucchini, peppers, and onions.  Reduce heat to medium and cook 2-3 minutes until the veggies begin to soften slightly, scraping any bits of chicken from the bottom of the pan while stirring.

Return chicken to pan and add sauce.  Cover and simmer 4-5 minutes until the chicken is no longer pink in the center and the vegetables are tender crisp.  Top with scallions and serve immediately.

More Recipes:
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Gingered Shrimp and Broccoli with Udon Noodles
Watermelon Sherbet
Whole Grain Pasta tossed with Zucchini, Sage, and Walnuts

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