Sweet and Sour Braised Chicken Recipe

4 servings, ready in

In shallow dish, combine flour, salt and pepper; coat chicken in mixture. In shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken. Remove to plate.

Add remaining oil to pan; sauté onion, carrots and green pepper until tender, about 5 minutes. Return chicken to pan.

Whisk orange juice, 1/2 cup (125 mL) water, SPLENDA® Granulated, soy sauce, tomato paste, cornstarch and garlic; add to pan and bring to boil. Reduce heat, cover and simmer for 40 minutes or until juices run clear when chicken is pierced.


  • 1/4 cup (60 mL) all-purpose flour
  • 1/2 tsp (2 mL) each salt and pepper
  • 8 chicken drumsticks; skinned
  • 2 tbsp (30 mL) vegetable oil
  • 1 onion; cut into wedges
  • 2 carrots; cut into chunks
  • 1 sweet green pepper; cut into chunks
  • 1/2 cup (125 mL) orange juice
  • 1/4 cup (60 mL) SPLENDA® No Calorie Sweetener- Granulated
  • 1/4 cup (60 mL) each soy sauce and tomato paste
  • 1 tbsp (15 mL) cornstarch
  • 3 cloves garlic
  • minced

Nutrition information
Serving size:1/4

per serving
Total Calories 311
Calories from Fat 117
Total Fat 13.00g
Saturated Fat 2.00g
Cholesterol 82mg
Sodium 1320.00mg
Total Carbohydrates 26.0g
Fibre 3.00g
Sugars 8.00g
Protein 24.00g

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