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Prep 35min
Total35min
Ingredients10
Servings4
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Ingredients
2
cups hot cooked rice (cooked as directed on package)
1
tablespoon oil
4
boneless skinless chicken breast halves, cubed
1
cup thinly sliced carrots
1
small onion, sliced
1
small red bell pepper, chopped
4
cups shredded Chinese (napa) cabbage
1
(8-oz.) can sliced water chestnuts, drained
2/3
cup purchased sweet and sour sauce
2
teaspoons cornstarch
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Steps
1
While rice is cooking, heat oil in large skillet or wok over medium-high heat until hot. Add chicken, carrots, onion and bell pepper; cook and stir 4 to 6 minutes or until chicken is no longer pink.
2
Add cabbage and water chestnuts; cook 1 minute. In small bowl, combine sweet and sour sauce and cornstarch. Add to chicken mixture; cook and stir 2 minutes or until mixture is thick and bubbly. Serve chicken mixture with rice.
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Some restaurants bread and deep-fry sweet and sour chicken or pork. Our version is much easier to prepare and healthier because the chicken is stir-fried.
There are many different brands of sweet and sour sauce that vary in sweetness, consistency and color. Experiment with the sauces and use your favorite in this recipe.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
390
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
380mg
16%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
12%
Sugars
15g
Protein
31g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
70%
70%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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