Sweet & Sour Chicken 1-2-3 (Hungry Girl)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
12 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces1/8 teaspoon salt1/8 teaspoon pepper1 1/2 cups broccoli florets1 cup chopped red bell pepper1 cup chopped celery16 oz. pineapple chunks packed in juice (not drained)1 tablespoon cornstarch3 tablespoons seasoned rice vinegar1 tablespoon ketchup1 tablespoon reduced-sodium/lite soy sauce1/2 teaspoon chopped garlic1/4 teaspoon crushed red pepper1/8 teaspoon ground ginger2 cups bean sprouts
Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove. Season chicken with salt and black pepper and place in the skillet/wok.
Stirring occasionally, cook until chicken is no longer pink on the outside, about 3 minutes. Add broccoli florets, bell pepper, celery, and 2 tablespoons water to the skillet/wok. Cover and cook until the veggies are tender, about 8 minutes.
Meanwhile, to make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper and ginger. Mix thoroughly. Bring to medium-high heat on the stove. Stirring frequently, cook until thickened, about 3 minutes.
Add pineapple chunks, bean sprouts and sauce to the skillet/wok. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.
Serve and enjoy!
Serving Size: Makes 3, 2-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user RCADENZA.
Stirring occasionally, cook until chicken is no longer pink on the outside, about 3 minutes. Add broccoli florets, bell pepper, celery, and 2 tablespoons water to the skillet/wok. Cover and cook until the veggies are tender, about 8 minutes.
Meanwhile, to make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper and ginger. Mix thoroughly. Bring to medium-high heat on the stove. Stirring frequently, cook until thickened, about 3 minutes.
Add pineapple chunks, bean sprouts and sauce to the skillet/wok. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.
Serve and enjoy!
Serving Size: Makes 3, 2-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user RCADENZA.
Nutritional Info Amount Per Serving
- Calories: 203.2
- Total Fat: 0.6 g
- Cholesterol: 13.7 mg
- Sodium: 583.7 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 5.1 g
- Protein: 9.8 g
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