Sweet and Sour Chicken Stir-Fry

Dairy Free
Health score
15%
Sweet and Sour Chicken Stir-Fry
30 min.
6
445kcal

Suggestions


Are you ready to tantalize your taste buds with a delightful dish that perfectly balances sweet and savory flavors? Our Sweet and Sour Chicken Stir-Fry is not only a feast for the senses but also a quick and easy meal that can be prepared in just 30 minutes! Ideal for lunch or dinner, this dish serves six and is packed with vibrant vegetables and tender chicken, making it a wholesome choice for the whole family.

This recipe is dairy-free, ensuring that everyone can enjoy it without worry. The combination of juicy pineapple chunks, crisp bell peppers, and colorful carrots creates a visually appealing plate that is as delicious as it is nutritious. The sweet-and-sour sauce adds a burst of flavor that will have you coming back for seconds!

Whether you're a busy professional, a parent juggling multiple schedules, or simply someone who loves a good home-cooked meal, this stir-fry is the perfect solution. Serve it over a bed of fluffy cooked rice to soak up all the delicious sauce, and watch as your family gathers around the table, eager to dig in. Get ready to impress your loved ones with this easy-to-make, mouthwatering dish that brings a taste of the tropics right to your kitchen!

Ingredients

  • 1.5 cups carrots 
  • servings rice cooked
  •  eggs 
  • medium bell pepper green cut into strips (1 cup)
  • 0.3 cup onion separated thinly sliced
  • 0.5 teaspoon pepper 
  • 20 oz pineapple chunks drained canned
  • lb chicken breast boneless skinless cut into cubes
  • 0.5 cup soy sauce 
  • 0.3 cup vegetable oil 
  • cup frangelico 
  • cup frangelico 

Equipment

  • bowl
  • frying pan
  • ziploc bags
  • slotted spoon

Directions

  1. In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
  2. In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
  3. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat.
  4. Add carrots; cook 2 minutes, stirring frequently.
  5. Add bell pepper and onion; cook 2 minutes longer, stirring frequently.
  6. Remove from skillet.
  7. In same skillet, heat remaining 3 tablespoons oil.
  8. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center.
  9. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot.
  10. Serve over cooked rice.

Nutrition Facts

Calories445kcal
Protein19.16%
Fat26.35%
Carbs54.49%

Properties

Glycemic Index
37.47
Glycemic Load
25.19
Inflammation Score
-10
Nutrition Score
20.893043103425%

Flavonoids

Luteolin
0.97mg
Isorhamnetin
0.45mg
Kaempferol
0.15mg
Myricetin
0.02mg
Quercetin
2.31mg

Nutrients percent of daily need

Calories:445.25kcal
22.26%
Fat:12.89g
19.82%
Saturated Fat:2.37g
14.81%
Carbohydrates:59.97g
19.99%
Net Carbohydrates:57g
20.73%
Sugar:30.12g
33.47%
Cholesterol:102.94mg
34.31%
Sodium:481.32mg
20.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.09g
42.18%
Vitamin A:5569.52IU
111.39%
Selenium:35.08µg
50.12%
Vitamin B3:8.9mg
44.51%
Vitamin B6:0.84mg
41.76%
Vitamin C:28.28mg
34.28%
Phosphorus:246.39mg
24.64%
Manganese:0.49mg
24.55%
Vitamin K:23.56µg
22.44%
Vitamin B5:1.73mg
17.3%
Potassium:597.08mg
17.06%
Vitamin B1:0.2mg
13.54%
Magnesium:52.07mg
13.02%
Fiber:2.97g
11.88%
Vitamin B2:0.2mg
11.74%
Copper:0.22mg
10.99%
Vitamin E:1.38mg
9.19%
Zinc:1.23mg
8.19%
Folate:26.79µg
6.7%
Iron:1.16mg
6.44%
Calcium:50.34mg
5.03%
Vitamin B12:0.28µg
4.7%
Vitamin D:0.37µg
2.46%