Sweet & Sour Chicken Recipe

Looking for an easy Sweet & Sour Chicken recipe? Learn how to make Sweet & Sour Chicken using healthy ingredients.


Submitted by christinavt

Makes 4 servings



Sweet & sour chicken is just as satisfying as the classic Chinese takeout favorite, but without all the extra sugar, salt and saturated fat. The recipe is flexible enough to accommodate your family's favorite vegetables (carrots, scallions, bok choy); just be sure to cut them into similar-size pieces so they'll all cook at about the same rate. From eatingwell.com. instant brown rice, seasoned rice vinegar, reduced-sodium soy sauce, cornstarch, apricot preserves, canola oil, chicken, garlic, minced ginger, reduced-sodium chicken broth, bite-size pieces of vegetables cvt

Recipe Ingredients for Sweet & Sour Chicken

2 cups cooked medium grain brown rice (20041)
1/4 cup seasoned rice vinegar (87549)
2 tablespoons reduced-sodium soy sauce (16424)
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken breast, cut into bite-size pieces (108899)
4 cloves garlic, minced
2 teaspoons ginger root, finely grated
1 cup fat-free reduced-sodium chicken broth (105273)
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers (88838)
3/4 cup (5 ounce canned, sliced, drained) water chestnuts (89221)

Recipe Directions for Sweet & Sour Chicken

  1. Prepare rice to yield 2 cups according to the package directions.

  2. Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.

  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.

  4. Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

Categories

Chicken, Rice, Vegetables, Main Dish, American, Chinese, Saute, Simmer

Nutrition Facts
Serving Size 496.1g
Amount Per Serving
Calories
415
Calories from Fat
84
% Daily Value*
Total Fat
9.3g
14%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
71mg
24%
Sodium
566mg
24%
Potassium
117mg
3%
Total Carbohydrates
47.9g
16%
Dietary Fiber
6.4g
26%
Sugars
9.6g
Protein
32.4g
Vitamin A 15% Vitamin C 34%
Calcium 5% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in saturated fat
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