Heart-Healthy Sweet and Sour Chicken
Transform dinner into a guilt-free indulgence with this Heart-Healthy Sweet and Sour Chicken that’s both nutritious and bursting with flavor. Tender, lean chicken breast is seared to perfection and paired with a vibrant medley of crisp bell peppers, sweet carrots, and tangy pineapple chunks. The naturally sweet yet zesty sauce is crafted with low-sodium soy sauce, cider vinegar, a touch of honey, and unsweetened tomato paste to keep sodium and added sugars in check. Thickened with a cornstarch slurry, this healthier version of the takeout classic is ready in just 35 minutes, making it a quick and wholesome dinner solution. Serve it over fiber-rich brown rice and garnish with fresh green onions or sesame seeds for a dish that’s as heart-smart as it is satisfying. Perfect for those craving an easy, flavorful, better-for-you meal!
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Recipe Information
Ingredients
- 1 pound Skinless, boneless chicken breast
- 1 tablespoon Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Carrot, thinly sliced
- 1 cup Pineapple chunks in juice (no sugar added), drained
- 2 cloves Garlic, minced
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Cider vinegar
- 1 tablespoon Tomato paste (no added salt)
- 2 tablespoons Honey
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 cups Cooked brown rice (optional, for serving)
- 2 stalks Green onions, sliced (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large skillet or wok, heat the olive oil over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the garlic, red bell pepper, green bell pepper, and carrot. Sauté for 5 minutes, until the vegetables are tender but still crisp.
While the vegetables cook, prepare the sauce. In a small bowl, whisk together the low-sodium soy sauce, cider vinegar, tomato paste, honey, and pineapple juice drained from the pineapple chunks. Taste and adjust sweetness or tanginess as needed.
In another small bowl, dissolve the cornstarch in the water to create a slurry.
Add the cooked chicken, pineapple chunks, and the sweet and sour sauce to the skillet with the vegetables. Stir to coat everything evenly.
Slowly pour in the cornstarch slurry while stirring. Let the mixture simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency.
Serve the sweet and sour chicken over cooked brown rice, if desired. Top with green onions and sesame seeds for garnish, if using.
Enjoy your heart-healthy sweet and sour chicken!
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 76.4 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 233 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2544 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
