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Sweet and Sour Chicken
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 274 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Sodium | 652 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 1 g |
| Protein | 31 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Rice wine vinegar | 2 tablespoons |
| Reduced-sodium soy sauce | 1 tablespoon |
| Cornstarch | 1 tablespoon |
| Ground ginger | ¼ teaspoon |
| Apricot preserves | 1 tablespoon |
| Canola oil | 1 tablespoon |
| Boneless, skinless chicken breast halves, cut into ½-inch pieces | 2 |
| Garlic cloves, minced | 2 |
| Reduced-sodium chicken broth | ½ cup |
| Broccoli flowerets | 1 cup |
| Red bell pepper, chopped | ½ |
| Water chestnuts, drained | ½ (5-ounce) can |
- Directions
- In a small bowl, whisk together vinegar, soy sauce, cornstarch, ginger, and apricot preserves. Set aside.
- Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook about 4 minutes, until done. Transfer to a plate.
- Add garlic to the pan, and cook 1 minute. Stir in broth, bring to a boil, and then add broccoli and bell pepper. Cook 4-6 minutes, until vegetables are tender-crisp.
- Stir in water chestnuts and return chicken to the pan. Whisk apricot sauce and add to the pan. Simmer, stirring occasionally, about 1 minute, or until heated through.
Exchanges
4 very lean meats; 1.5 fats; 1 vegetable; 0.5 carbohydrate
Side Suggestions: Brown Rice
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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