Saturday, March 20, 2010

Sweet and Sour Chicken Stir Fry

If you are like me you get to the end of the week and your produce is down to a bit of this and bit of that. This happens to me all.the.time! I decided in an effort to be less wasteful I want to start making something each week to use up these odds and ends rather than just chucking them. I had some chicken defrosted and decided to throw together a simple stir fry, which has to be the EASIEST way to use up random veggies. The end results were awesome. I loved this sauce! It was so tasty and perfectly coated the chicken and veggies. I followed the idea I fond in Food Network Magazine of adding some corn starch to the meat and it helped to give the chicken a better texture and definitely kept it more moist. I really enjoyed this recipe and plan to make it again!

I specified the veggies I used but any vegetables can be substituted for the ones I specified!

Source: Stephanie Cooks Original

7 ounces chicken breast, diced
2 tbsp corn starch
1.5 cup broccoli
1/2 cup carrots
1 cup snap peas
1/2 cup chicken broth
2 tbsp. ketchup
1 tbsp. brown sugar
2 tbsp. low sodium soy sauce
2 tbsp. rice vinegar
Cooking spray

1- Cover the diced chicken with corn starch and stir well to coat, set aside.
2- In a microwaveable dish, place the broccoli and carrots in a 1/2 inch of water. Cover, microwave about 3 minutes of until steamed.
3- Spray a non-stick skillet with cooking spray. Add the chicken and cook the chicken through. Add the snap peas.
4- Meanwhile, combine the broth, ketchup, sugar, soy sauce, and vinegar. Stir well.
5- Add the sauce to the cooked chicken and toss in the broccoli and carrots.
6- Bring the heat up to high and allow the sauce to thicken. Serve hot.

** 4 points for 1/2 the serving


  1. That looks delish! I've never tried to make it at home but this seems simple enough. Great post!

  2. do you ever try adding any ginger to this?

  3. l haven't but it would be great with ginger.