Recipes

Sweet & Sour Chicken

Prep time: 20 min

Notes

Time
  • Prep time: 20 min
  • Cooking time: 10 min

Ingredients

5 Servings = 20 balls
  • 2 tablespoons honey
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1/4 cup fresh orange juice
  • 2 teaspoons cornstarch
  • 4 teaspoons peanut oil
  • 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
  • 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
  • 8 ounces snow peas, trimmed
  • Serving suggestion, cooked brown rice
  • Chopped peanuts for sprinkling, optiona

Directions

  • In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
  • Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
  • Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.
  • Heat up a non-stick frying pan (low heat). Spray some non-stick baking spray and fry the chicken balls for about 12 minutes.
  • Or put them in a pre-heated oven (180°C) for about 20 minutes.

Nutritional Facts

1 serving = 4 balls
  • Protein: 23 gram
  • Carbs: 23 gram
  • Fat: 6 gram (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g)
  • Fat: 3.8 g (saturated 0.8 g)
  • Fiber: 4 gram
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