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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.5
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 146.9 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 24.1 g

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Sweet and sour chicken stir-fry(modified version from Biggest Loser Family Cookbook)

Submitted by: JFCRAVEN

Introduction

Much healthier than what you would get at a Chinese restaurant. This is a modified version of what is in the Biggest Loser Family Cookbook. Much healthier than what you would get at a Chinese restaurant. This is a modified version of what is in the Biggest Loser Family Cookbook.
Number of Servings: 4

Ingredients

    1 tblsp cornstarch
    1tsp garlic powder
    1/4 tsp salt
    black pepper to taste
    1 lb of boneless skinless chicken thighs or breasts
    1 tblsp toasted sesame oil
    1 cup of onions in strips
    1 cup of bell peppers in strips
    2 tblsps minced garlic
    1/4 cup of sweet & sour stir-fry sauce
    1 bag of frozen sugar snap pea stir-fry vegetables

Directions

Cut chicken into bite size pieces.
In a large bowl combine cornstarch, garlic powder, salt and pepper.Mix well. Add the chicken and toss until the chicken pieces are thoroughly coated.
Place a large non stick pan or wok over high heat. When hot add 1 tsp of sesame oil, onions, peppers, and garlic. Cook stirring until the garlic softens and the vegetables are crisp tender, about 2 to 4 minutes. Transfer vegetables to a bowl and cover to keep warm.
Return the pan to high heat add another tsp of sesame oil and half the chicken in a single layer. Cook until lightly brown on bottom and flip to cook other side. Cook until no longer pink 4 to 6 minutes. Add chicken to vegetables. Repeat this step with the rest of the chicken.
Return all chicken and vegetables to pan and add in the bag of frozen stir-fry vegetables. Cook until vegetables are crisp. Remove all from the pan into a bowl. Add the sweet and sour stir-fry sauce and mix well. Divide dish among 4 servings bowls and serve. Can also eat over brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user JFCRAVEN.






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