1/1 Photo of Sweet and Sour Stir-Fry Chicken
Sweet Diva's Note:
Super fast and easy recipe - perfect for those days when we've been running around from here to there with various activities and I want a good, quick meal on the table. I often toss in some frozen red pepper/green pepper/onion blend instead of the fresh red pepper as I always have it in the freezer and may or may not have fresh red pepper depending on the current price at the store. I serve it over rice that I pre-set in my rice cooker earlier in the day to be ready at the same time this dish is.
My Private Note
Units: US | Metric
- 2 tablespoons cornstarch
- 12 ounces boneless skinless chicken breasts, cut into 1 1/2-inch chunks
- 2 tablespoons vegetable oil
- 1 large red bell pepper, seeded & cut into 1-inch pieces
- 2 1/2 cups fresh sugar snap peas, trimmed (9 oz.) or 2 1/2 cups frozen sugar snap peas (9 oz.)
- 1 (8 ounce) can sliced water chestnuts, drained
- 3/4 cup bottled sweet and sour sauce (stir-fry sauce)
- 1Put cornstarch in a plastic food bag. Add chicken and toss to coat.
- 2Heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking. Add chicken and stir-fry for 3-4 minutes until golden brown on all sides.
- 3Remove to a bowl with a slotted spoon.
- 4Add bell pepper, snap peas and water chestnuts to drippings in skillet.
- 5Stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
- 6Pour in stir-fry sauce and return chicken to skillet.
- 7Stir to coat chicken and vegetables. Garnish with scallions. Serves 4.
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Nutritional Facts for Sweet and Sour Stir-Fry Chicken
Serving Size: 1 (314 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 295.6
- Calories from Fat 84
- Total Fat 9.4 g
- Saturated Fat 1.4 g
- Cholesterol 49.3 mg
- Sodium 236.5 mg
- Total Carbohydrate 31.5 g
- Dietary Fiber 5.1 g
- Sugars 14.6 g
- Protein 22.2 g