All the flavor of takeout sweet and sour chicken, without a cloying sauce or heart-stopping deep-fried chicken. We sub fresh chicken breast for the deep-fried chicken chunks and a lighter sauce sweetened with just a touch of honey. Tossing the chicken with cornstarch and rice cooking wine before stir-frying is a game-changer, it ensures juicy meat and authentic flavor. Look for rice cooking wine (Shaoxing cooking wine) in Asian markets and in the grocery store where Asian ingredients are sold. It’s inexpensive and keeps indefinitely in your pantry.
Active time: 15 minutes Total time: 20 minutes
Sweet and Sour Chicken Ingredients Directions Put the chicken, rice wine, 1 teaspoon of the cornstarch and ginger in a small bowl and toss to coat the chicken with the other ingredients. Set aside. Put the remaining 2 teaspoons of cornstarch in a small bowl. Gradually whisk in the broth, tomato paste, soy sauce, vinegar and honey; set aside. Heat a wok or large sauté pan over high heat. Add 2 teaspoons of the oil. Add the chicken and cook without stirring for 2 minutes or the chicken will stick. After 2 minutes, stir and continue to cook until the chicken is just cooked through, 3 minutes. Transfer to a small bowl and set aside. Return the wok to medium-high heat. Add the remaining 2 teaspoons of oil. Add the garlic and cook for 30 seconds. Add the onions and bell peppers and stir-fry until crisp-tender, 4 minutes. Return the chicken to the wok along with the mango. Stir the soy sauce mixture and pour over the ingredients in the wok. Stir-fry until the sauce is thick and bubbly, 1 minute. Serve immediately. Serves: 4 | Serving Size: 1 2/3 cups stir-fry (240g) Nutrition (per serving): Calories: 275; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 70mg; Sodium: 582mg; Carbohydrate: 21g; Dietary Fiber: 3g; Sugar: 13g; Protein: 26g
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