Sweet and Sour Chicken Stir-Fry

1 Tbs cornstarch

1 tsp garlic powder

1/4 tsp salt

Ground pepper to taste

1 lb trimmed boneless, skinless chicken breasts (cut into bite-sized cubes)

1 Tbs toasted sesame oil

1 c 1/2" wide strips onion

1 c 1/2" wide strips green bell pepper

2 Tbs freshly minced garlic

1/4 c bottled sweet and sour stir-fry sauce

In a large bowl, combine the cornstarch, garlic powder, salt and pepper and mix well. Add chicken and toss until chicken pieces are coated thoroughly.

Place a large nonstick skillet or Wok over high heat. When hot, add 1 tsp sesame oil, onion, pepper, and garlic. Cook, stirring until the garlic softens and the veggies are crisp-tender. Transfer veggies to a large bowl and keep warm.

Return pan to high heat and add another teaspoon sesame oil and chicken in a single layer. Cook until done. Add the cooked veggies to the chicken and mix in the sweet and sour stir-fry sauce and cook while stirring until hot.

Serve over rice.

Serves 4

Per serving (excluding rice) : 223 cals, 27 g protein, 16 g carbohydrates, 5 g fat, 66 mg cholesterol, 1 g fiber,
283 mg sodium

This dinner was very good. I added some pineapple as well. James and I both enjoyed the meal. We used whole grain rice instead of white rice. I found this recipe in my Biggest Loser Family Cookbook.