Sweet & Sour Chicken 1-2-3 (Hungry Girl)

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Sweet & Sour Chicken 1-2-3 (Hungry Girl) calories by ingredient
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From Hungry Girl's 300 under 300 From Hungry Girl's 300 under 300
Number of Servings: 3


    12 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
    1/8 teaspoon salt
    1/8 teaspoon pepper
    1 1/2 cups broccoli florets
    1 cup chopped red bell pepper
    1 cup chopped celery
    16 oz. pineapple chunks packed in juice (not drained)
    1 tablespoon cornstarch
    3 tablespoons seasoned rice vinegar
    1 tablespoon ketchup
    1 tablespoon reduced-sodium/lite soy sauce
    1/2 teaspoon chopped garlic
    1/4 teaspoon crushed red pepper
    1/8 teaspoon ground ginger
    2 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.

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