Stir-Fried Sweet-and-Sour Chicken
Nutrition
Calories: 139 kcalCarbohydrates: 23 gProtein: 9 gFat: 12 gSaturated Fat: 8 gCholesterol: 8 mgSodium: 28 mgFiber: 6 gSugar: 18 gVitamin A: 86.9 IUCalcium: 32 mgIron: 8 mg
Ingredients
- 15 oz pineapple chunk drained and 1/3 cup juice reserved
- 1 tbsp cornstarch
- 3 tbsp white vinegar
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 lb boneless skinless chicken breast halves, cut into 3/4-inch pieces
- 1 tbsp vegetable oil
- 1 whole green pepper cut into 3/4-inch pieces
- 1 whole onion sliced
- 2 whole carrot coarsely shredded
Instructions
- Mix reserved 1/3 cup pineapple juice, the cornstarch, vinegar and honey.
- Heat wok or 12-inch skillet over high heat. Add 1 tbsp oil; rotate wok to coat side. Add chicken; stir-fry about 4 minutes or until no longer pink in center. Remove chicken from wok; keep warm.
- Add 1 tbsp oil to wok; rotate wok to coat side. Add bell pepper and onion; stir-fry 1 minute.
- Add cornstarch mixture and carrots to wok. Cook and stir about 1 minute until sauce thickens.
- Stir in pineapple and chicken; cook until hot.