Sour-Sweet Chicken Stir-Fry Recipe

Name: Sour-Sweet Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup rice vinegar; ¼ cup orange juice concentrate, thawed; 2 tablespoons soy sauce; 2 tablespoons honey; ½ teaspoon sambal oelek (more or less, it depends on the heat you want); 1 12 lbs boneless skinless chicken breast halves, diced; 2 tablespoons peanut oil; 1 onion, cut in 8 quarters; 1 red bell pepper, seeded and diced; 2 garlic cloves, finely chopped; salt and pepper

Servings: persons

¼ cup rice vinegar
¼ cup orange juice concentrate, thawed
2 tablespoons soy sauce
2 tablespoons honey
½ teaspoon sambal oelek (more or less, it depends on the heat you want)
1 12 lbs boneless skinless chicken breast halves, diced
2 tablespoons peanut oil
1 onion, cut in 8 quarters
1 red bell pepper, seeded and diced
2 garlic cloves, finely chopped
salt and pepper

1
Sauce: In a bowl, mix all ingredients.
2
Set aside.
3
Chicken Stir-Fry: In a large skillet or wok, at high heat, brown chicken in oil.
4
Add salt and pepper.
5
Add onion, pepper and keep cooking about 3 minutes while stirring.
6
Add garlic then the sauce and let simmer slowly until chicken in cooked through and the sauce has thickened.
7
Adjust seasoning.
8
Serve on a bed of basmati rice.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup rice vinegar, ¼ cup orange juice concentrate, thawed, 2 tablespoons soy sauce, 2 tablespoons honey, and more.

Yes, Sour-Sweet Chicken Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sour-Sweet Chicken Stir-Fry

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