Recipes and Cooking Sweet-and-Sour Chicken 3.9 (9) Add your rating & review Low in fat and light on calories, yet loaded with flavor, this Sweet-and-Sour Chicken will become your new favorite restaurant copycat meal. Pile the Asian chicken recipe, coated with a simple sweet and sour chicken sauce, over cooked brown rice to complete the 30-minute entree. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients ¾ cup reduced-sodium chicken broth 3 tablespoon red wine vinegar 2 tablespoon reduced-sodium soy sauce 4 teaspoon 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 teaspoon cooking oil 1 cup fresh pea pods, tips and stems removed 12 ounce skinless, boneless chicken breast halves, cut into 1-inch pieces 1 8 ounce can pineapple chunks (juice-pack), drained 3 cup hot cooked brown rice Directions 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. Rate it Print Nutrition Facts (per serving) 265 Calories 5g Fat 37g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 265 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 33mg 11% Sodium 315mg 14% Total Carbohydrate 37g 13% Total Sugars 11g Protein 17g Calcium 40.4mg 3% Iron 1.3mg 7% Potassium 305mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.