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Tangy Chicken & Sugar Snap Stir-Fry

This recipe's sweet-sour sauce is best served with a plentiful amount of hot rice.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

FOR THE SAUCE
1 tablespoon cold water
1 tablespoon cornstarch
1/2 cup chicken broth
1 tablespoon soy sauce
4 teaspoons white rice vinegar (see Tips)
4 teaspoons sugar
FOR THE CHICKEN AND VEGETABLES
2 tablespoons vegetable oil, divided
2 to 3 (14 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1-inch strips
1 bag (16 ounces) frozen sugar snap stir-fry blend

Instructions 

Stir together the water and cornstarch in a small bowl until smooth. Set aside.

Combine the remaining sauce ingredients in a small saucepan. Stir constantly over medium-high heat until the mixture comes to a boil. Reduce the heat to medium-low. Add the cornstarch mixture; cook, stirring constantly, until the sauce is clear and slightly thickened. Remove from the heat and set aside.

Heat 1 tablespoon of the oil in a large skillet or a wok over medium-high heat. Add the chicken; stir-fry for about 5 minutes or until it is lightly browned and cooked through. With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

Heat the remaining 1 tablespoon oil in the same pan. Add the sugar snap stir-fry blend. Stir-fry for 3 minutes.

Reduce the heat to medium. Stir the sauce and pour it over the vegetables. Cook, stirring constantly, for about 30 seconds. Add the cooked chicken and stir for about 1 minute or until heated through.

Tips 

Chinese or Japanese rice vinegar, made from fermented rice, has a low acid content and is milder and sweeter than most western vinegars. The colors range from the mildest white to a sweet red and the sweetest, purple-black. “Seasoned” white rice vinegar contains rice vinegar, sugar, and salt.

Variations 

Serve with basmati rice, the most famous aromatic rice. It has a nut-like fragrance while cooking and a delicate, almost-buttery flavor. The rice grains cook up flaky and separate, and it can be prepared in just 15 minutes.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      227
    • Calories from Fat 
      31%
    • Total Fat 
      7g
    • Saturated Fat 
      1g
    • Total Carbohydrate 
      16g
    • Protein 
      22g
    • Sugars 
      6g
    • Cholesterol 
      49mg
    • Dietary Fiber 
      2g
    • Sodium 
      769mg
  • DAILY VALUE
    • Vitamin A 
      35%
    • Vitamin C 
      9%
    • Calcium 
      3%
    • Iron 
      8%
  • DIETARY EXCHANGES
    • Fat 
      1.5
    • Fruit 
      0.5
    • Very Lean Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source