LiveWell Blog

Sweet-and-Sour Chicken

Sweet-and-Sour Chicken

Makes 4 Servings


  • 1 bag (12oz) frozen vegetable stir-fry
  • 1 tablespoon peanut oil or vegetable oil
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced (about 2–3 cloves)
  • 1 tablespoons fresh scallions (green onions), minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon Asian hot chili sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 cup low-sodium chicken broth
  • 12oz boneless, skinless chicken breast, cut into thin strips
  • 1 tablespoon 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 7.
  2. Heat oil in a large wok or sauté pan on medium heat.
  3. Add ginger, garlic, and scallions, and stir fry until cooked, but not brown; about 2–3 minutes.
  4. Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer.
  5. 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 simmer.
  6. Add chicken, and stir continually for 5–8 minutes.
  7. Add vegetables, and mix gently. Simmer with lid on to reheat; about 2 minutes.
  8. Add soy sauce, and mix gently.
  9. Divide into four even portions, and serve.

Nutritional Information (Per Serving)

  • 221 Calories
  • 6g Total Fat
  • 1g Saturated Fat
  • 51mg Cholesterol
  • 287mg Sodium
  • 3g Total Fiber
  • 23g Protein
  • 21g Carbohydrates
  • 460mg Potassium

Recipe Courtesy of:

Wayne Physicians

Wayne Health Physicians is a multi-specialty group established by Wayne Memorial Hospital. View Website