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Nutrition Facts
Nutrition facts per serving:
- Calories 265
- Protein(gm)17
- Carbohydrate(gm)37
- Fat, total(gm)5
- Cholesterol(mg)33
- Saturated fat(gm)1
- Monosaturated fat(gm)1
- Polyunsaturated fat(gm)2
- Dietary Fiber, total(gm)3
- Sugar, total(gm)11
- Sodium(mg)315
- Potassium(mg)305
- Calcium(DV %)40
- Iron(DV %)1
- Vegetables()1
- Starch()2
- Other Carb()1
- Very Lean Meat()2
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
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.
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