Sweet and Sour Chicken Stir-Fry

Dairy Free
Health score
14%
Sweet and Sour Chicken Stir-Fry
30 min.
6
428kcal

Suggestions


Are you ready to tantalize your taste buds with a delightful dish that perfectly balances sweet and savory flavors? Look no further than this Sweet and Sour Chicken Stir-Fry! This vibrant and colorful meal is not only a feast for the eyes but also a wholesome option for lunch or dinner, making it an ideal choice for family gatherings or busy weeknights.

In just 30 minutes, you can whip up a satisfying meal that serves six, all while keeping it dairy-free. The combination of tender chicken, crisp vegetables, and juicy pineapple chunks creates a symphony of flavors that will leave everyone asking for seconds. Plus, with a caloric count of 428 kcal per serving, you can indulge without the guilt!

This recipe is incredibly versatile, allowing you to customize it with your favorite vegetables or even swap out the chicken for tofu for a plant-based twist. The use of Original Bisquick® mix adds a unique texture to the chicken, ensuring each bite is crispy and delicious. Whether you're looking to impress guests or simply enjoy a comforting meal at home, this Sweet and Sour Chicken Stir-Fry is sure to become a staple in your culinary repertoire. So grab your frying pan and let’s get cooking!

Ingredients

  • 1.5 cups carrots 
  •  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 baking mix original bisquick®

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

Calories428kcal
Protein19.33%
Fat33.31%
Carbs47.36%

Properties

Glycemic Index
19.31
Glycemic Load
1.28
Inflammation Score
-10
Nutrition Score
21.168695553489%

Flavonoids

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

Nutrients percent of daily need

Calories:428.15kcal
21.41%
Fat:15.74g
24.22%
Saturated Fat:3.1g
19.38%
Carbohydrates:50.37g
16.79%
Net Carbohydrates:47.3g
17.2%
Sugar:32.41g
36.01%
Cholesterol:103.34mg
34.45%
Sodium:735.73mg
31.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.56g
41.13%
Vitamin A:5570.32IU
111.41%
Vitamin B3:9.49mg
47.47%
Selenium:30.66µg
43.8%
Vitamin B6:0.78mg
38.85%
Vitamin C:28.34mg
34.35%
Phosphorus:329.42mg
32.94%
Vitamin K:24.86µg
23.68%
Vitamin B1:0.3mg
20.16%
Potassium:602.03mg
17.2%
Vitamin B2:0.28mg
16.28%
Vitamin B5:1.6mg
15.99%
Folate:49.42µg
12.36%
Fiber:3.07g
12.3%
Magnesium:47.59mg
11.9%
Copper:0.2mg
9.8%
Manganese:0.19mg
9.31%
Vitamin E:1.37mg
9.16%
Iron:1.56mg
8.64%
Calcium:78.24mg
7.82%
Zinc:0.96mg
6.41%
Vitamin B12:0.36µg
6%
Vitamin D:0.37µg
2.46%