Sweet and Sour Stir Fry (adapted)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.6
  • Total Fat: 4.9 g
  • Cholesterol: 65.7 mg
  • Sodium: 671.7 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 28.8 g

View full nutritional breakdown of Sweet and Sour Stir Fry (adapted) calories by ingredient
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Adapted from "America's Favorite Name Brand Light Cooking" cookbook Adapted from "America's Favorite Name Brand Light Cooking" cookbook
Number of Servings: 4


    Olive oil, 1 tbsp
    1 lb boneless skinless chicken tenderloins, cut into 2 inch pieces
    1 can (8 oz) sliced water chestnuts, drained
    1 cup 2x1/2 inch red bell pepper strips
    1/4 cup chopped onion
    2 tbsp cornstarch
    2 tbsp soy sauce
    1 tbsp white vinegar
    1 can (8oz) pineapple chunks packed in juice, undrained
    1/4 tsp ginger
    1/4 tsp salt
    1/4 cup sugar
    1 package frozen pea pods


Heat oil in wok or skillet. Add chicken; cook until chicken is no longer pink (5-6 min). Remove and set aside. Add water chestnuts, pepper, and onion to wok; cook until veggies are tender, about 3-4 min, stirring constantly.

Combine cornstarch, soy sauce, and vinegar in small bowl; stir to disolve corn starch. Add pineappe with juice, ginger, and salt. Add to veggie mixture; stir until sauce thickens, 2-3 min, stirring constantly.

Stir in sugar. Add pea pods and chicken; cook until pea pods and chicken are heated through, about 2-3 min.

Approx. 4 servings. Serve with asian noodles or rice.

Number of Servings: 4

Recipe submitted by SparkPeople user JLHNELL.

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