Sweet and Sour ChickenEn Español (Spanish Version)
Serving Size½ of recipeCalories
9 gSaturated Fat1 gSodium
652 mgTotal Carbohydrate
17 gDietary Fiber1 gProtein
31 gServings2IngredientsMeasuresRice 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) canDirectionsIn 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.
4 very lean meats; 1.5 fats; 1 vegetable; 0.5 carbohydrate
Side Suggestions: Brown Rice