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Sweet and Sour Chicken
Everybody loves a good sweet and sour chicken and this fits the bill perfectly. Why chose an expensive takeaway when you can have this?
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Course:
Main Dish
Cuisine:
Chinese
Keyword:
Chicken, Sauce, Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
500
kcal
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Ingredients
Metric
Imperial
1
tbsp
peanut oil
or vegetable oil
18
oz
chicken breast
boneless/skinless
3
cloves
garlic
minced
1
tbsp
scallions
finely sliced
1
tbsp
ginger
minced
2
tbsp
rice vinegar
1
tbsp
chili sauce
2
tbsp
brown sugar
1
tbsp
cornstarch
1
cup
chicken broth
low-sodium
12
oz
vegetable stir-fry packs
1
tbsp
light soy sauce
1/3
cup
cashew nuts
optional
Instructions
Heat oil in a large wok or sauté pan on medium heat.
1 tbsp peanut oil
Cut the chicken breasts into thin strips.
18 oz chicken breast
Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, about 2–3 minutes.
3 cloves garlic,
1 tbsp ginger,
1 tbsp scallions
Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer.
2 tbsp rice vinegar,
1 tbsp chili sauce,
2 tbsp brown sugar
In a bowl, mix cornstarch with chicken broth, and add to the pan.
1 tbsp cornstarch,
1 cup chicken broth
Bring to a boil over high heat, stirring constantly.
Lower temperature to a gentle simmer.
Add chicken, and stir continually for 6–8 minutes.
Add vegetables, and mix gently.
12 oz vegetable stir-fry packs
Add the cashew nuts.
1/3 cup cashew nuts
Simmer with lid on to reheat, about 2 minutes.
Add soy sauce, and mix gently.
1 tbsp light soy sauce
Divide into warmed bowls to serve.
Nutrition
Calories:
500
kcal
|
Carbohydrates:
22
g
|
Protein:
46
g
|
Fat:
26
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
185
mg
|
Sodium:
1139
mg
|
Potassium:
704
mg
|
Fiber:
2
g
|
Sugar:
12
g