Sweet & Sour Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tablespoon Cornstarch1 Teaspoon Garlic Powder1/4 Teaspoon SaltGround Black Pepper, To Taste1 Pound Trimmed Boneless, Skinless Chicken Breast, Cut Into Bite-sized Cubes1 Tablespoon Toasted Sesame Oil1 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 Garlic1/4 Cup Bottled Sweet & Sour Stir-fry Sauce (I used La Choy)
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.
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.
Nutritional Info 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
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