Saturday, May 2, 2009
This delish concoction came from the Biggest Loser Family Cookbook. I added carrots and extra peppers for color, and think the result is yummy!
Sweet & Sour Chicken Stir-Fry
1 tbsp. cornstarch
1 tsp. garlic powder
ground black pepper to taste
1 lb boneless, skinless chicken breasts, trimmed and cut into bite-size cubes
1 tbsp. toasted sesame oil, divided
1/2 each red, green, and yellow bell pepper, cut in half-inch pieces
1/2 onion, cut into half-inch pieces
3 carrots, cut into matchstick-size pieces
2 tbsp freshly minced garlic
1/2 cup bottled sweet & sour sauce
Heat half of the sesame oil in a large nonstick skillet over medium-high heat. Add peppers, carrots, and onion. Stir frequently until tender. Transfer to a bowl and keep warm.
Meanwhile, combine cornstarch, garlic powder, salt, and pepper in a bowl. Add chicken and toss to coat thoroughly. Transfer to skillet. Spread into a single layer and cook until juices run clear, about 5 minutes. Stir vegetables back in to reheat. Remove from heat; stir in sweet & sour sauce. Serve with rice.
223 calories, 5g fat, 1g fiber, 283 mg sodium (does not include rice)