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Prep Time
20 mins
Total Time
30 mins
Serves
Serves 4

Ingredients

1
canola oil, divided
15
2
boneless, skinless chicken breasts, thinly sliced
0
1/4
each salt and pepper
1
1
snow peas, thinly sliced
250
1
asparagus, thinly sliced
250
1/2
small red onion, thinly sliced
0
1/2
each red and yellow pepper, thinly sliced
0
1
garlic, minced
0
1/4
Sweet and Sour Dipping Sauce
60
2
water
30

Method

Step 1
Heat half the oil (1/2 tbsp) in a stir fry pan over medium high heat. Season the chicken lightly and stir-fry, tossing often until golden brown and almost cooked through, about 4-5 minutes. Transfer the chicken to a plate and set aside.
Step 2
Heat the remaining oil in the same pan and return it to the heat. Add the vegetables and garlic, stir fry tossing often until they are tender crisp, about 1-2 minutes. Season lightly with salt and pepper.
Step 3
Return the chicken and any accumulated juices to the pan. Stir in the sweet and sour sauce along with the water. Simmer until the chicken has cooked through and the sauce has reduced slightly 2-3 minutes.
Step 4
Serve with steamed rice, couscous or other grains.

Nutritional Facts Per Serving

Calories:
190
Fat:
5 g
Carbs:
12 g
Fibre:
2 g
Cholesterol:
55 mg
Protein:
24 g
Sodium:
220 mg