HG's Sweet & Sour Chicken 1-2-3

By Venzie

Ingredients

• 12 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 1/2 cups broccoli florets
• 1 cup chopped red bell pepper
• 1 cup chopped celery
• 16 oz. canned pineapple chunks packed in juice (not drained)
• 1 tbsp. cornstarch
• 3 tbsp. seasoned rice vinegar
• 1 tbsp. ketchup
• 1 tbsp. reduced-sodium/lite soy sauce
• 1/2 tsp. chopped garlic
• 1/4 tsp. crushed red pepper
• 1/8 tsp. ground ginger
• 2 cups bean sprouts

Details

Adapted from xs-recipes.blogspot.com

Preparation

Step 1

MAKES 3 SERVINGS

Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove. Season chicken with salt and black pepper and place in the skillet/wok.

Stirring occasionally, cook until chicken is no longer pink on the outside, about 3 minutes. Add broccoli florets, bell pepper, celery, and 2 tbsp. of water to the skillet/wok. Cover and cook until veggies are tender, about 8 minutes.

Meanwhile, to make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper, and ginger. Mix thoroughly. Bring to medium-high heat on the stove. Stirring frequently, cook until thickened, about 3 minutes.

To the skillet/wok, add pineapple chunks, bean sprouts, and sauce. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.

Serve and enjoy!


Serving Size: 1/3rd of recipe, about 2 cups
Calories: 295
Fat: 2g
Sodium: 730mg
Carbs: 37g
Fiber: 5.25g
Sugars: 27g
Protein: 30g

PointsPlus® value 7*