Easy Sweet and Sour Chicken Stir-Fry Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast meat - cubed
• 1 cup carrot strips
• 0.5 cup sliced green bell pepper
• 0.5 cup sliced red bell pepper
• 1 clove garlic, minced
• 0.25 cup low sodium soy sauce
• 1 tablespoon cornstarch
• 1 (8 ounce) can pineapple chunks, juice reserved
• 1 tablespoon vinegar
• 1 tablespoon brown sugar
• 0.5 teaspoon ground ginger

Instructions

1. Heat oil in a wok or large skillet over medium-high heat until hot. Add chicken pieces and stir-fry in the hot oil until browned on all sides. Add carrots, bell peppers, and minced garlic; cook and stir for 1 to 2 minutes, until slightly softened.
2. In a small bowl, mix soy sauce and cornstarch together until well combined and smooth; pour this mixture into the wok or skillet with the chicken and vegetables. Stir in pineapple with its juice, rice vinegar, brown sugar, and ground ginger. Bring the mixture to a full boil and cook, stirring constantly, until the vegetables are tender and the sauce has thickened to your desired consistency.

Nutrition

• Calories: 259 kcal
• Fat Content: 9 g
• Fiber Content: 2 g
• Sugar Content: 14 g
• Sodium Content: 603 mg
• Protein Content: 24 g
• Cholesterol Content: 59 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g