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sweet-and-sour chicken

Prep Time:



Cook Time:





About the Recipe

sweet and sour flavors make a winning combination in this healthier version of a popular Chinese dish


1 bag (12 oz) frozen vegetable stir-fry

1 Tbsp peanut oil or vegetable oil

1 Tbsp ginger, minced

1 Tbsp garlic, minced (about 2�3 cloves)

1 Tbsp fresh scallions (green onions),


2 Tbsp rice vinegar

1 Tbsp Asian hot chili sauce

2 Tbsp brown sugar

1 Tbsp cornstarch

1 C low-sodium chicken broth

12 oz boneless, skinless chicken

breast, cut into thin strips

1 Tbsp lite soy sauce


1 Thaw frozen vegetables in the microwave (or

place entire bag in a bowl of hot water for about

10 minutes). Set aside until step 6.

2 Heat oil in a large wok or saut� pan on medium heat.

Add ginger, garlic, and scallions, and stir fry until

cooked, but not brown, about 2�3 minutes.

3 Add the rice vinegar, chili sauce, and brown sugar to

the pan, and bring to a simmer.

4 In a bowl, mix cornstarch with chicken broth, and

add to the pan. Bring to a boil over high heat,

stirring constantly. Lower temperature to a gentle


5 Add chicken, and stir continually for 5�8 minutes.

6 Add vegetables, and mix gently. Simmer with lid on

to reheat, about 2 minutes.

7 Add soy sauce, and mix gently.

8 Divide into four even portions, and serve.

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