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Sweet and Sour Chicken Stir-Fry

This sweet and sour chicken stir-fry with pineapple chunks, brown sugar, soy sauce, and vinegar gets added color and flavor from carrots and peppers.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese, World
Calories: 259
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  1. Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry in hot oil until browned. Add carrots, bell peppers, and garlic; cook and stir for 1 to 2 minutes.
  2. Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.

Nutrition

Calories: 259kcalCarbohydrates: 20gProtein: 24gFat: 9gSaturated Fat: 2gCholesterol: 59mgSodium: 603mgFiber: 2gSugar: 14g

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