Sweet and Sour Chicken Stir Fry

15 Reviews
93% would make this recipe again

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Ingredients

??? white vinegar ???
??? sugar ???
??? water ???
??? soy sauce ???
??? oyster sauce ???
??? dried chili peppers, minced ???
??? sesame seed oil ???
??? cornstarch ???
??? canola oil ???
??? chicken breasts, boneless, skinless, cut into 2 cm cubes ???
??? yellow or red sweet peppers, cut into 1 cm-wide strips ???
??? green peppers, cut into 1 cm-wide strips ???
??? onions, cut into 1 cm-thick wedges ???
??? green onions/scallions, thinly sliced ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. In a small saucepan, bring to a boil the vinegar, sugar, soy sauce, oyster sauce, sesame oil, chili pepper, and all the water but 2 tablespoons. In a small bowl, mix the cornstarch with the remaining water. Pour the cornstarch mixture into the saucepan, mix well and let simmer for 1 min. Remove from the heat and set aside.
  2. Heat half of the canola oil in a large nonstick pan over medium-high heat. Sauté the chicken pieces in batches, so as not to overcrowd the pan. Cook until the chicken has lost its pink colour, about 5-7 min. Transfer the chicken to a bowl and set aside.
  3. Pour the remaining oil in the pan, then add the onion and peppers. Cook over medium-high heat, tossing often, until they begin to brown and soften, about 5 min. Add the chicken and reserved sauce to the pan. Mix well and sauté until well cooked. Adjust the seasoning, garnish with green onions then serve.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

380

Fat

16 g

24 %

Saturated 1.7 g
+ Trans 0.2 g

10 %

Cholesterol

90 mg

Sodium

430 mg

18 %

Carbohydrate

25 g

8 %

Fibre

1 g

3 %

Sugars

19 g

Net Carbs

24 g

Protein

34 g

Vitamin A

6 %

Vitamin C

53 %

Calcium

2 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Niacin, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin E
Source of  :
Iron, Omega-3, Omega-6, Vitamin A, Vitamin B1, Vitamin B2, Zinc
Low  :
Saturated Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 4
Fats 2
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

15 Reviews (15 with rating only) 93% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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