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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 221.3
  • Total Fat: 4.9 g
  • Cholesterol: 65.7 mg
  • Sodium: 276.6 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 27.2 g

View full nutritional breakdown of Sweet & Sour Chicken Stir Fry calories by ingredient
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Sweet & Sour Chicken Stir Fry

Submitted by: AMONKEY84

Introduction

I got this recipe from my Biggest Loser Family Cookbook. I just finished making this for myself and my boyfriend (a picky eater mind you), his remarks "That was really good! Filling too!! I got this recipe from my Biggest Loser Family Cookbook. I just finished making this for myself and my boyfriend (a picky eater mind you), his remarks "That was really good! Filling too!!
Number of Servings: 4

Ingredients

    1 Tablespoon Cornstarch
    1 Teaspoon Garlic Powder
    1/4 Teaspoon Salt
    Ground Black Pepper, To Taste
    1 Pound Trimmed Boneless, Skinless Chicken Breast, Cut Into Bite-sized Cubes
    1 Tablespoon Toasted Sesame Oil
    1 Cup 1/2" Wide Strips Onion (about 1" long)
    1 Cup 1/2" Wide Strips Green Bell Pepper (about 1" long)
    2 Tablespoons Freshly Minced Garlic
    1/4 Cup Bottled Sweet & Sour Stir-fry Sauce (I used La Choy)

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Directions

In a large bowl, combine cornstarch, garlic powder, salt, and pepper and mix well. Add the chicken and toss until thoroughly coated.

Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, green pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp-tender, 2 to 4 minutes. Be careful not to overcook or the garlic may burn. Transfer the vegetables to a large bowl and cover to keep warm.

Return the pan to high heat and add another teaspoon oil and half the chicken in a single layer. Cook until the pieces are lightly brown on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4 to 6 minutes. Add the cooked chicken the the bowl with the vegetables. Return the pan to high heat, add the remaining oil and cook the remaining chicken.

Return the vegetables and chicken to the pan to reheat if needed. Transfer to a medium bowl, add the sauce, and mix until well combined. Divide the stir-fry among 4 bowls, and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user AMONKEY84.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I also found this in the BL cookbook. I thought it was missing something also, but couldn't quite figure it out. It was pretty yummy though, and something different. I also added chunks of pinneapples at the last minute. I will definatly add some more pinneapple next time. - 2/15/10

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  • I love this cookbook - we have several favorite recipes in it and this is one of them! I almost always have the ingredients on hand for this, so it is a great fall back recipe when I don't know what else to fix. Love it! - 10/7/11

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  • This was okay. My fiance' liked it, but it wasnt too high in flavor in my opinion. Probably would make it again though. - 12/28/09

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  • I've made this 3 times and love it! I just handed the recipe out to 5 people @ work that smelled my leftovers and really want some. We add chunk pineapple and either a red or yellow bell pepper and love it. - 8/7/09

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  • I made this and the garlic taste was too much, so I will be making it again, but with less garlic. - 6/8/09

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  • I made this last night and a friend made it for me once before - VERY GOOD! :) - 3/31/09

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