{Healthier} Sweet and Sour Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 1½ lbs boneless skinless chicken breasts, cut into 1 inch pieces
  • ¼ cup corn starch
  • 2 Tbsp olive oil
  • 2 red bell peppers, cut into 1.5-inch pieces
  • 2 green bell peppers, cut into 1.5-inch pieces
  • 1 onion, cut into 1.5-inch pieces
  • ¾ cup sugar
  • ½ cup apple cider vinegar
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ cup ketchup
  • 1 Tbsp cornstarch + 2 Tbsp cold water
  1. Add chicken and corn starch to a ziplock bag and toss well to coat. Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the chicken and cook 4-5 minutes or until no longer pink. Add the peppers and onions and cook an additional 7-9 minutes or until peppers and onions tender and chicken is cooked through.
  2. Meanwhile, prepare the sauce. In a medium bowl, whisk together the sugar, vinegar, soy sauce, garlic powder, onion powder, and ketchup. In a small bowl, whisk together the corn starch and water; whisk corn starch mixture into the ketchup mixture and transfer to a small sauce pan. Heat the sauce over medium heat until bubbly. Reduce heat to low and simmer until thickened, about 5 minutes, whisking often.
  3. Pour the sauce over chicken and vegetables, mix well and cook an additional 1-2 minutes. Serve over rice, if desired.
Recipe adapted from Le Creme de la Crumb
Nutrition Information
Serving size: ⅕ recipe (about 1½ cups) Calories: 376 Fat: 9.2 Carbohydrates: 49.4 Sugar: 35 Sodium: 621 Fiber: 2.5 Protein: 28.4 Cholesterol: 66
Recipe by Prevention RD at https://preventionrd.com/2017/06/healthier-sweet-and-sour-chicken-weekly-menu/