Sweet-and-Sour Chicken

17Kviews
6 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Start to Finish: 30 mins
Rate me!


Sweet-and-Sour Chicken
Ingredients
3/4
cup reduced-sodium chicken broth
3
tablespoons red wine vinegar
2
tablespoons reduced-sodium soy sauce
4
teaspoons sugar
1
tablespoon cornstarch
1
clove garlic, minced
2
medium carrots, thinly sliced
1
medium red sweet pepper, cut into bite-size strips (1 cup)
4
teaspoons cooking oil
1
cup fresh pea pods, tips and stems removed
12
ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1
8 ounce can pineapple chunks (juice-pack), drained
3
cups hot cooked brown rice
Directions
  1. For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.
  2. In a large nonstick skillet cook and stir carrots and sweet pepper in 3 teaspoons of the hot oil over medium-high heat for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
  3. Add remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks; heat through. Serve with hot cooked brown rice. Makes 6 servings.
Nutrition Facts (Sweet-and-Sour Chicken)
    Per serving:
  • 265 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 33 mg chol.,
  • 315 mg sodium,
  • 37 g carb.,
  • 3 g fiber,
  • 11 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X