HUNGRY GIRL Sweet & Sour Chicken

By Castrofilippo

PER SERVING (1/3rd recipe, about 2 cups)
295 calories
2g fat
730mg sodium
37g carbs
5.25g fiber
27g sugars
30g protein

Ingredients

• 12 ounces raw boneless skinless lean chicken breast, cut into bite-sized pieces
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups of broccoli florets
• 1 cup chopped red bell pepper
• 1 cup chopped celery
• 16 ounces pineapple chunks packed in juice
• 1 tablespoon cornstarch
• 3 tablespoons seasoned rice vinegar
• 1 tablespoon ketchup
• 1 tablespoon reduced sodium/lite soy sauce
• 1/2 teaspoon chopped garlic
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon ground ginger
• 2 cups bean sprouts

Details

Servings 3

Preparation

Step 1

1. 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.

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

3. 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.

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

Serve and Enjoy !