Sweet and Sour Chicken

Here is a quick and easy stir fry dish with far less fat and sugar than the standard carry-out Sweet and Sour.


1 pound chicken tenders or boneless skinless chicken breast, cut into bite sized pieces.

2 Tbsp rice vinegar

2 tbsp reduced sodium soy sauce

2 tbsp apricot preserves

2 tbsp corn starch

2 tbsp canola oil, divided

1/2 medium onion, chopped

3 cloves garlic, minced

1 cup reduced sodium chicken broth

2 cups broccoli cut into bite size pieces

2 carrots julienned, approx. 1 cup

1/2 jalapeno or other hot chile, seeded and finely chopped

2 tbsp fresh cilantro, finely chopped


Combine vinegar, soy sauce, corn starch and preserves in a small bowl, set aside

Heat 1 tbsp oil in wok or large skillet over medium-high heat.  Add chicken and cook 2 minutes.  Continue cooking, stirring occasionally until no longer pink and just starting to brown, 2-3 minutes more.  Transfer to plate.

Add remaining 1 tbsp oil.  Add onion and cook 1-2 minutes.  Add garlic and cook until garlic starts to brown.  Add chile and carrot.  Cook for 2-3 minutes until carrots start to soften.  Add broccoli and cilantro and cook for approx 1 minute, until broccoli starts to soften.

Stir in chicken, chicken broth and reserved vinegar mixture to pan.  Bring to boil.  Simmer until chicken is heated through and sauce has thickened, about 1 minute.

Serve over brown rice.


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