Sweet & Sour Chicken Stir Fry
CALORIES: 230
PREP: 10 minutes
COOK: 15 minutes
This easy Sweet & Sour Chicken Stir Fry is a total crowd-pleaser. It's so much tastier than takeout and a lot healthier too. You can easily swap the chicken in this recipe for shrimp, pork, or tofu.
Ingredients
| 1 cup | pineapple juice |
|---|---|
| 2 tbsp | brown sugar |
| 2 tbsp | rice vinegar |
| 2 tbsp | tamari |
| 2 tbsp | tomato ketchup |
| 2 | garlic cloves, minced |
| 1 tsp | freshly grated ginger |
| 1 tbsp | cornstarch |
| 1 tbsp | oil |
| 2 | boneless skinless chicken breasts, diced |
| 1 | red bell pepper, diced |
| 1 | yellow bell pepper, diced |
| 1 cup | diced pineapple |
| 2 | green onions, sliced |
| 1 tsp | sesame seeds |
Directions
In a small bowl, whisk together the pineapple juice, brown sugar, rice vinegar, tamari, ketchup, garlic, and ginger. Whisk in the cornstarch. Set it aside.
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken to the skillet and cook, stirring occasionally, until it is no longer pink and begins to brown, about 5 minutes. Add the red bell pepper, yellow bell pepper, and pineapple chunks. Cook, stirring, until the vegetables begin to soften, about 2 to 3 minutes. Pour the sauce into the skillet, and cook, stirring, until the sauce reduces and thickens, about 2 to 3 minutes.
Serve immediately topped with the green onions and sesame seeds or store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 230 |
| Total Fat (g) | 6 |
| Saturated fat (g) | 0.5 |
| Cholesterol (mg) | 45 |
| Sodium (mg) | 620 |
| Total Carbohydrate (g) | 30 |
| Dietary Fiber (g) | 2 |
| Total Sugars (g) | 21 |
| Added Sugars (g) | 7 |
| Protein (g) | 16 |
| Calcium (mg) | 40 |
| Iron (mg) | 1 |
| Potassium (mg) | 554 |
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