Sweet and Sour Chicken
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories274Total Fat9 gSaturated Fat1 gSodium652 mgTotal Carbohydrate17 gDietary Fiber1 gProtein31 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresRice wine vinegar2 tablespoonsReduced-sodium soy sauce1 tablespoonCornstarch1 tablespoonGround ginger¼ teaspoonApricot preserves1 tablespoonCanola oil1 tablespoonBoneless, skinless chicken breast halves, cut into ½-inch pieces2Garlic cloves, minced2Reduced-sodium chicken broth½ cupBroccoli flowerets1 cupRed bell pepper, chopped½Water chestnuts, drained½ (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

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