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Nutrition Facts

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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
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Sweet-and-Sour Chicken

Makes: 6 servings
Start to Finish: 30 minutes
 

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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.

Sweet-and-Sour Chicken


 
 
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