Chicken With Sweet and Sour Fig Sauce

3.0
(2)

Sweet and tangy. This is a refreshing meal that I serve over couscous.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 (15 ounce) can figs in syrup

  • ½ cup water

  • ½ cup white sugar

  • ½ cup white vinegar

  • 1 red onion, diced

  • 1 yellow bell pepper, diced

  • 2 tablespoons olive oil

  • 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick

  • 2 tablespoons cornstarch

  • 2 tablespoons water

Directions

  1. Remove figs from syrup; cut each fig into quarters. Reserve 1/4 cup of syrup.

  2. Heat water and sugar in a sauce pan over medium-high heat until sugar is dissolved and water begins to simmer. Reduce heat to medium; add white vinegar, red onions, yellow peppers, figs, and syrup. Return to a simmer and cook uncovered for 10 minutes, stirring occasionally.

  3. Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts, one at a time, until browned and the meat is no longer pink inside, about 4 minutes per side. Remove from pan to a paper towel-lined plate.

  4. Mix cornstarch and water together in a small bowl. Add to fig sauce, stirring constantly until sauce is thickened.

  5. Serve chicken breasts topped with the fig sauce.

Nutrition Facts (per serving)

385 Calories
9g Fat
54g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 385
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 59mg 20%
Sodium 52mg 2%
Total Carbohydrate 54g 20%
Dietary Fiber 3g 10%
Total Sugars 46g
Protein 23g
Vitamin C 58mg 288%
Calcium 45mg 3%
Iron 1mg 7%
Potassium 336mg 7%

* 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.