It doesn’t get much simpler than this Super Easy Sweet and Sour Chicken Stir Fry that’s ready in less than 30 minutes!
This recipe was inspired by Zonya Foco, a fellow dietitian, speaker and cookbook author. I heard her speak at a conference several years ago and she is an excellent speaker and motivator! I have also made several recipes from her cookbook and absolutely LOVE her sweet and sour stir fry.
We’ve had quite the busy last few weeks with my hernia surgery and my son E having tubes put in. So needless to say I’ve been looking for extra easy dinners to throw together. And thankfully my whole family enjoys this one (most of the time) and it’s full of veggies!
Dietitian’s Dish
Of course you know vegetables are good for you but do you know how much you should really have in a day? Adults should have between 2 1/2 and 3 cups of per day and children should have between 1 cup and 3 cups depending on age, gender and activity level. Check out the Daily Vegetable Chart for specific amounts.
One cup of vegetables counts as:
- 1 cup of raw or cooked vegetables (examples: roasted carrots, garlic mashed cauliflower, roasted broccoli)
- 2 cups of leafy salad greens (examples: kale and kohlrabi salad, kale and feta salad)
- cup 100% vegetable juice (look for reduced sodium versions)
Super Easy Sweet and Sour Chicken Stir Fry
Ingredients
- 1 pound chicken breasts cooked and cut into cubes (I used 8 chicken tenderloins)
- 1 medium onion chopped
- 1 tablespoon olive oil
- 16 ounces Asian-style frozen vegetables
- 1 10 ounce jar sweet and sour sauce
- almonds chopped (optional)
Instructions
- In a large wok pan add chicken and heat until chicken is thoroughly cooked.
- Remove chicken and cut into cubes.
- Add olive oil to wok pan over medium high heat. Add chopped onions.
- Once onions are tender, add frozen vegetables and heat until vegetables are tender.
- Stir in chicken and sweet and sour sauce and heat until warmed thoroughly.
Notes
Products Used in this Recipe
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