Sweet and Sour Chicken
Craving a delightful and tangy lunch that’s both nutritious and easy to prepare? This Sweet and Sour Chicken recipe is just what you need! With tender chicken breast strips, colorful vegetables, and the tropical sweetness of pineapple, this dish offers a perfect balance of flavors. The homemade sweet and sour sauce, made with orange juice and a hint of brown sugar, adds a delicious glaze to the dish, making it irresistibly good. Served over warm rice, it’s a complete meal that’s sure to please your taste buds and keep you satisfied.
Servings
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Ready In:
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Calories:
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Good For:
Dinner
Ingredients
- Vegetable Cooking Spray
- 1 lb Chicken breast strips or tenders
- 2 cups Sliced Carrots
- 1 cup Diced Green Bell Pepper
- 1/2 cup Sliced green onion with tops
- 20 oz can pineapple chunks in light syrup
- 1 15 oz can of dark red kidney beans, rinsed & drained
- 1 to 1 1/3 cup orange juice
- 2 tbsp Cornstarch
- 1/4 cup Low sodium soy sauce
- 1/4 cup Packed Brown Sugar
- 1/4 cup White vinegar Salt & Pepper to taste
- 4 cups Cooked warm rice
Directions
Step 1. large skillet with cooking spray. Heat over medium heat.
Step 2. Stir-Fry chicken, carrots, bell pepper, and green onion until chicken is cooked, about 10 minutes.
Step 3. Drain Pineapple (save juice). Add pineapple and beans to pan.
Step 4. Make sauce: Add orange juice to pineapple juice to make 2 cups, whisk in cornstarch, soy sauce, sugar, and vinegar.
Step 5. Add sauce to pan and coat ingredients bring to boil then reduce heat to simmer for about 10 minutes.
Step 6. Season with salt and pepper and serve over warm rice.
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