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Sweet and Sour Stir-Fry

Chicken breast for Sweet and Sour Stir-Fry

Make Sweet and Sour Stir-Fry chicken breast as never before using water chestnuts onion, red bell peppers, pineapple and ginger.

Ingredients

1 tablespoon  vegetable oil
1 pound  boneless skinless chicken breasts, cut into 3-inch strips
1 can (8 ounces) sliced water chestnuts, drained
1 cup  red bell pepper strips
1/4 cup  chopped onion
2 tablespoons  cornstarch
2 tablespoons  soy sauce
1 tablespoon white vinegar
1 can (8 ounces)  pineapple chunks, packed in juice, undrained
1/4 teaspoon  ground ginger
1/4 teaspoon  salt
1-3/4 teaspoon  Equal for Recipes or 6 packets Equal sweetener or 1/4 cup Equal Spoonful
1 package (6 ounces)  frozen pea pods

Directions

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

Combine cornstarch, soy sauce and vinegar in small bowl; stir to dissolve cornstarch.

Add pineapple with juice, ginger and salt. Add to vegetable mixture; cook until sauce thickens, 2 to 3 minutes, stirring constantly.

Stir in Equal. Add pea pods and chicken; cook until pea pods and chicken are heated through, 2 to 3 minutes.

Nutrition Information

Serving size: 1 serving
Recipe makes 4 servings.
Calories: 272; Total Fat: 5g; Cholesterol: 66mg; Sodium: 620mg; Carbohydrates: 27g; Protein: 29g

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