Festive Sweet & Sour Stir Fry Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
Main IngredientInterest Group


 Canned pineapple chunks/Crushed pineapple16 Ounce (2 Cans Of 8 Ounce Each)
 Carrots2 Medium, sliced
 Bell pepper1 Medium, cut in to chunks (Green / Red Ones)
 Onion1 Medium, cut in to chunks
 Vegetable oil2 Tablespoon (Wesson)
 Boneless skinless chicken breasts1 Pound, cut into 1 inch pieces
 Sweet and sour sauce20 Ounce (2 Jars Of 10 Ounce Each, Lochay)
 Sliced water chestnuts1⁄2 Cup (8 tbs) (La Choy)
 Soy sauce2 Tablespoon (La Choy)
 Hot cooked rice1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2648 Calories from Fat 326

% Daily Value*

Total Fat 37 g56.6%

Saturated Fat 5.7 g28.6%

Trans Fat 0.1 g

Cholesterol 263.1 mg

Sodium 4734.5 mg197.3%

Total Carbohydrates 421 g140.2%

Dietary Fiber 14.6 g58.4%

Sugars 307 g

Protein 117 g233.1%

Vitamin A 420.7% Vitamin C 281.8%

Calcium 16.4% Iron 48%

*Based on a 2000 Calorie diet


Drain pineapple; reserve 2 tablespoons juice.
Cook carrots, pepper and onion in hot oil in skillet until crisp-tender.
Remove vegetables from skillet.
Cook chicken in same skillet until browned.
Add vegetables back to skillet with sweet and sour sauce, water chestnuts, soy sauce, pineapple and reserved juice.
Heat through.
Serve with rice.