cup reduced-sodium chicken broth
tablespoons red wine vinegar
tablespoons reduced-sodium soy sauce
clove garlic, minced
medium carrots, thinly sliced
medium red sweet pepper, cut into bite-size strips (1 cup)
teaspoons cooking oil
cup fresh pea pods, tips and stems removed
ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
8 ounce can pineapple chunks (juice-pack), drained
cups hot cooked brown rice
- For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.
- 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.
- 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