Facebook Pixel

Sweet and Sour Chicken

June 10, 2008 - 7:30am
Rate This

Sweet and Sour Chicken

Nutrition Facts

Serving Size½ of recipe
Total Fat 9 g
Saturated Fat 1 g
Sodium 652 mg
Total Carbohydrate 17 g
Dietary Fiber 1 g
Protein 31 g

Servings and Times


Ingredients and Preparation

Rice wine vinegar2 tablespoons
Reduced-sodium soy sauce1 tablespoon
Cornstarch1 tablespoon
Ground ginger ¼ teaspoon
Apricot preserves1 tablespoon
Canola oil1 tablespoon
Boneless, skinless chicken breast halves, cut into ½-inch pieces2
Garlic cloves, minced2
Reduced-sodium chicken broth½ cup
Broccoli flowerets1 cup
Red bell pepper, chopped½
Water chestnuts, drained½ (5-ounce) can
  1. Directions
  2. In a small bowl, whisk together vinegar, soy sauce, cornstarch, ginger, and apricot preserves. Set aside.
  3. 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.
  4. 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.
  5. 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.

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.

Health Newsletter

Receive the latest and greatest in women's health and wellness from EmpowHER - for free!