Low Fat Sweet and Sour Chicken with Brown Rice


4.4 of 5 (97)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 353.3
  • Total Fat: 8.8 g
  • Cholesterol: 10.3 mg
  • Sodium: 736.2 mg
  • Total Carbs: 58.1 g
  • Dietary Fiber: 8.0 g
  • Protein: 13.0 g

View full nutritional breakdown of Low Fat Sweet and Sour Chicken with Brown Rice calories by ingredient
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A low fat and reduced sodium Chinese feast! A low fat and reduced sodium Chinese feast!
Number of Servings: 4


    2 cups instant whole-grain brown rice
    1/4 cup seasoned rice vinegar
    2 tbsp lite soy sauce
    2 tbsp cornstarch
    2 tbsp canola oil
    2 tbsp apricot preserves
    1 lb. chicken breast cut in bite-size pieces
    1 clove minced garlic
    2 tsp finely grated or minced ginger
    1 cup low sodium chicken broth
    2 cups broccoli florets
    1 cup sliced carrots
    1 cup red pepper, chunked
    1 cup green pepper, chunked
    1 cup snow peas
    1-5 oz can sliced water chestnuts, drained


Prepare rice according to package's instructions.
Wisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes.
Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
Add remaining oil, garlic, and ginger to pan and cook, stirring, until fragrant, 20-30 seconds.
Add broth and bring to boil, stirring constantly.
Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4-6 minutes.
Stir in water chestnuts and the chicken.
Whisk the reserved sauce and add to the pan.
Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute.
Serve with the rice.
Each serving consists of 1-1/2 cup stir-fry with 1/2 cup rice.

Number of Servings: 4

Recipe submitted by SparkPeople user CINDEEMCD.


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Member Ratings For This Recipe

  • Incredible!
    13 of 13 people found this review helpful
    Delicious and easy to make. I added some pineapple as recommended and it was great! This truly tastes like its purchased from a restaurant! Love it! Thanks for the awesome recipe! - 3/19/09

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  • Very Good
    10 of 11 people found this review helpful
    This is a great dish. My family loved it. I would recommend adding a half can of chunk pineapple (the kind in its natural juice) and all natural apricot preserves(found near the jelly... i had trouble realizing what it was : p ) - 2/28/08

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  • Very Good
    8 of 9 people found this review helpful
    I used fresh pineapple and instead of apricot preserves, used mango pulp. Next time I may try it with 'lite' guave jelly. Also, I used tofu instead of the chx and for the veggies, used snow peas, chinese eggplant, and bok choy. This is a nice variation on a basic sweet and sour sauce and was tasty! - 8/26/09

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  • Incredible!
    7 of 7 people found this review helpful
    Excellent! A few suggestions:
    -Cut the apricot preserves in half and add canned pineapple chunks.
    -Use all fresh vegetables
    - 5/9/07

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  • Incredible!
    5 of 5 people found this review helpful
    Excellent for dinner. I'm going to try adding pineapple somtime like another poster suggested. I impulsively added onion, and while it wasn't bad I wouldn't suggest adding onion. - 6/30/09

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