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Quarter-Hour Sweet-N-Sour

Quarter-Hour Sweet-N-Sour recipe image
This quick weeknight dinner delivers classic sweet and sour flavors in under thirty minutes. Juicy chicken breast chunks are pan-seared until golden, then tossed with a medley of crisp broccoli, red peppers, bamboo shoots, and mushrooms. The vibrant vegetables provide a satisfying crunch that contrasts beautifully with the tender meat. Everything is coated in a glossy, tangy-sweet sauce and served over warm, fluffy cooked rice. It&# 226;ÂÂs a balanced meal that brings restaurant-quality taste to your home table without the hassle. Perfect for busy evenings when you crave comfort food that comes together fast.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 478.8
Dietary: Gluten-free
Description
This quick weeknight dinner delivers classic sweet and sour flavors in under thirty minutes. Juicy chicken breast chunks are pan-seared until golden, then tossed with a medley of crisp broccoli, red peppers, bamboo shoots, and mushrooms. The vibrant vegetables provide a satisfying crunch that contrasts beautifully with the tender meat. Everything is coated in a glossy, tangy-sweet sauce and served over warm, fluffy cooked rice. It&# 226;€™s a balanced meal that brings restaurant-quality taste to your home table without the hassle. Perfect for busy evenings when you crave comfort food that comes together fast.
Ingredients
  • 2 tablespoon Vegetable oil
  • 10 ounce Frozen chicken breast chunks
  • 16 ounce Frozen vegetable mixture (broccoli, red peppers, bamboo shoots, mushrooms)
  • 2 cup Cooked rice
  • 1/2 cup Sweet and sour sauce
  • 1/2 teaspoon Salt
Directions
  1. 1
    Heat the vegetable oil in a large skillet over medium-high heat.
  2. 2
    Add the frozen chicken breast chunks to the hot oil.
  3. 3
    Cook the chicken for 5 to 7 minutes, turning once, until browned and cooked through.
  4. 4
    Remove the chicken from the skillet and drain on paper towels.
  5. 5
    Add the frozen vegetable mixture to the same skillet.
  6. 6
    Stir-fry the vegetables for 2 to 3 minutes until heated through and slightly tender-crisp.
  7. 7
    Return the cooked chicken to the skillet with the vegetables.
  8. 8
    Add the cooked rice, sweet and sour sauce, and salt to the skillet.
  9. 9
    Stir everything together gently to combine.
  10. 10
    Cook for another 2 to 3 minutes, stirring occasionally, until the rice is thoroughly heated and coated in sauce.
  11. 11
    Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 478.8kcal
% Daily Value *
Total Fat 16.5g26%
Saturated Fat 3.6g18%
Cholesterol 212.5mg71%
Sodium 185.0mg8%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 77.5g155%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, stir-fry, sweet and sour, quick dinner, easy recipe, weeknight meal, vegetables, rice, pan-fried, asian style, gluten free option, protein, frozen chicken
Read it online: https://www.chefs-mate.com/recipe/quarter-hour-sweet-n-sour/