Sweet and Sour Chicken Stir-Fry

This recipe is from one of the Biggest Loser cookbooks. Jon and I are huge fans of the show. I personally have not missed a single episode in 7 seasons! We've even gotten ourselves each the BodyBugg recently and so far having them is amazing. But back to the recipe, this turned out amazing. We cleaned out the platter and Jon gave it a 8.5 on the 'Hub-O-Meter'!

The chicken was nice and saucy on the outside, and perfectly tender on the inside, AND a serving is only 233 calories! Definitely give this one a try for an easy, healthy, and yummy dinner.

Sweet and Sour Chicken

• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 lb boneless, skinless chicken breast, fat removed and cut into bite-sized chunks
• 2 tsp extra virgin olive oil, divided (recipe called for 1 tbsp sesame oil)
• 1 cup onion, cut into strips (I left mine as rings)
• 1 cup green bell pepper, cut into wide strips (I used 1/2 cup, Jon doesn't like peppers)
• 2 tbsp freshly minced garlic
• 1/4 cup bottled sweet and sour stir fry sauce (La Choy)

1. Mix together the cornstarch, garlic powder, salt and pepper. Add to a large Ziploc bag. Add the chicken pieces and toss until well coated.

2. In a large nonstick skillet or wok, heat half of the oil over high heat. Add the onion, pepper and garlic and cook until vegetables are tender-crisp. Try not to burn the garlic. Transfer all to a bowl and keep warm.

3. Add the rest of the oil and add about half of the chicken and cook until light golden brown, about 4-5 minutes per side. Transfer cooked chicken to the bowl of veggies. Continue cooking the chicken in batches until it's all cooked.

4. Return all the chicken AND the vegetables to the pan and toss and reheat if needed. Transfer to a serving dish and stir in the sauce until coated. Makes 4 servings of 233 calories and 27 grams of protein! Serve with Japanese rice!

Photos by The Chocolate Cookie!