Lunch · Dinner
Sweet and Sour Chicken
Flavor packed chicken with less guilt.
Lower calorieLower fatHigh proteinDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 237.9 kcal |
| Protein | 25.8 g |
| Carbohydrates | 20.4 g |
| Fat | 5 g |
| Fiber | 0.3 g |
| Sugar | 18.4 g |
| Saturated Fat | 0.9 g |
| Sodium | 1872.3 mg |
| Cholesterol | 72.6 mg |
How to make it
- In a bowl, toss the chicken pieces with cornstarch, the specified amount of salt, and the specified amount of black pepper until coated.
- In another bowl, whisk together the low-sodium soy sauce, rice vinegar, tomato ketchup, honey (or maple syrup), minced ginger, and minced garlic to make the sweet and sour sauce. Optionally add pineapple chunks to the sauce.
- Heat the olive oil in a non-stick skillet over medium-high heat.
- Add the coated chicken pieces to the skillet and cook until they are golden brown and cooked through, about 3-4 minutes on each side. Make sure the chicken is no longer pink in the center.
- Reduce the heat to medium and pour the prepared sweet and sour sauce with pineapple chunks over the cooked chicken.
- Let the sauce simmer for a couple of minutes until it thickens slightly and coats the chicken evenly.
- Serve the sweet and sour chicken with sliced green onions over a bed of cooked brown rice and steamed vegetables.
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