Sweet and Sour Chicken III


This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
4 servings


  • 1 pound skinless, boneless chicken breast meat - cubed

  • 2 tablespoons vegetable oil

  • ½ cup sliced green bell pepper

  • ½ cup sliced red bell pepper

  • 1 cup carrot strips

  • 1 clove garlic, minced

  • 1 tablespoon cornstarch

  • ¼ cup low sodium soy sauce

  • 1 (8 ounce) can pineapple chunks, juice reserved

  • 1 tablespoon vinegar

  • 1 tablespoon brown sugar

  • ½ teaspoon ground ginger


  1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.

  2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Nutrition Facts (per serving)

259 Calories
9g Fat
20g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 259
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 59mg 20%
Sodium 603mg 26%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Total Sugars 14g
Protein 24g
Vitamin C 31mg 157%
Calcium 37mg 3%
Iron 1mg 8%
Potassium 394mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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