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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories265
- Total Fat (g)5
- Saturated Fat (g)1
- Monounsaturated Fat (g)1
- Polyunsaturated Fat (g)2
- Cholesterol (mg)33
- Sodium (mg)315
- Carbohydrate (g)37
- Total Sugar (g)11
- Fiber (g)3
- Protein (g)17
- Calcium (DV%)4
- Iron (DV%)7
- Starch (d.e.)1.5
- Other Carbohydrates (d.e.)1
- Vegetables (d.e.).5
- Very Lean Meat (d.e.)2
*Percent Daily Values are base on a 2,000 calorie diet
Sweet-and-Sour Chicken
Makes:
6 servings
Start to Finish: 30 minutes
Ingredients
- 3/4 cupreduced-sodium chicken broth
- 3 tablespoonsred wine vinegar
- 2 tablespoonsreduced-sodium soy sauce
- 4 teaspoonssugar
- 1 tablespooncornstarch
- 1 clovegarlic, minced
- 2 mediumcarrots, thinly sliced
- 1 mediumred sweet pepper, cut into bite-size strips (1 cup)
- 4 teaspoonscooking oil
- 1 cupfresh pea pods, tips and stems removed
- 12 ouncesskinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 8-ounce canpineapple chunks (juice-pack), drained
- 3 cupshot 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.
