• Sweet and Sour Chicken

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 274
    Total Fat 9 g
    Saturated Fat 1 g
    Sodium 652 mg
    Total Carbohydrate 17 g
    Dietary Fiber 1 g
    Protein 31 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Rice wine vinegar 2 tablespoons
    Reduced-sodium soy sauce 1 tablespoon
    Cornstarch 1 tablespoon
    Ground ginger ¼ teaspoon
    Apricot preserves 1 tablespoon
    Canola oil 1 tablespoon
    Boneless, skinless chicken breast halves, cut into ½-inch pieces 2
    Garlic cloves, minced 2
    Reduced-sodium chicken broth ½ cup
    Broccoli flowerets 1 cup
    Red bell pepper, chopped ½
    Water chestnuts, drained ½ (5-ounce) can
    1. In a small bowl, whisk together vinegar, soy sauce, cornstarch, ginger, and apricot preserves. Set aside.
    2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook about 4 minutes, until done. Transfer to a plate.
    3. Add garlic to the pan, and cook 1 minute. Stir in broth, bring to a boil, and then add broccoli and bell pepper. Cook 4-6 minutes, until vegetables are tender-crisp.
    4. Stir in water chestnuts and return chicken to the pan. Whisk apricot sauce and add to the pan. Simmer, stirring occasionally, about 1 minute, or until heated through.

    Exchanges4 very lean meats; 1.5 fats; 1 vegetable; 0.5 carbohydrate

    Side Suggestions: Brown Rice

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