When you are craving Chinese food or stir fry, you need to try this lightened sweet and sour chicken stir fry recipe. This is easy to make and tastes similar to your favorite take out restaurant.
I absolutely love Chinese food. And I love trying to lighten up my favorite recipes, while keeping the flavors and textures the same. This stir fry recipe is delicious and you could even change up the veggies that are in it. I personally love snow peas and carrots, but you don’t have to use those if you don’t want to.
To make this Lightened Sweet and Sour Chicken Stir Fry recipe:
In a large bowl, mix the ground chicken with 1/2 tablespoon balsamic vinegar and salt. Set aside. In a smaller bowl, mix together 2 tablespoons of balsamic vinegar, soy sauce, ketchup, 2 tablespoons sugar, 1/2 cup water and salt.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook through. Break it up as you cook it. Place the cooked ground chicken on a plate and set aside.
Heat the remaining tablespoon of vegetable oil in the skillet. Add the garlic and carrots. Cook about 2 minutes, or until the carrots are cooked. Add in the chicken and the soy sauce mixture and mix together, about 5 minutes. Add the snow peas and mushrooms, and mix together. Cook about 2 minutes more. Serve immediately.
As you know, I try to approach the blog as a balanced blog of all different types of recipes. But I do realize that I post mostly dinner options than anything else. What types of foods do you want to see more of? I have a bunch of side dishes coming in the next couple of weeks (one that Jeremy LOVED, which totally surprised me). But what else would you like to see?
Sweet and Sour Chicken Stir Fry
Ingredients
- 1 lb ground chicken
- 2 1/2 Tablespoons balsamic vinegar
- salt
- 2 teaspoons soy sauce
- 3 Tablespoons ketchup
- 3 Tablespoons sugar
- 3 Tablespoons vegetable oil
- 3 cloves garlic minced
- 2 medium carrots thinly sliced
- 3 cups snow peas
Instructions
- In a large bowl, mix the ground chicken with 1/2 tablespoon balsamic vinegar and salt. Set aside. In a smaller bowl, mix together 2 tablespoons of balsamic vinegar, soy sauce, ketchup, 2 tablespoons sugar, 1/2 cup water and salt.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook through. Break it up as you cook it. Place the cooked ground chicken on a plate and set aside.
- Heat the remaining tablespoon of vegetable oil in the skillet. Add the garlic and carrots. Cook about 2 minutes, or until the carrots are cooked. Add in the chicken and the soy sauce mixture and mix together, about 5 minutes. Add the snow peas and mushrooms, and mix together. Cook about 2 minutes more.
- Serve immediately.
Nutrition
Kristyn | Dash of Herbs says
April 9, 2016 at 10:53 amThank you Anne! You are too sweet. This dish was delicious and really easy to make. I love making the sauce yourself – instead of buying store bought sauce. This is perfect for on the go weeknights.
Anne @ Love the Here and Now says
April 7, 2016 at 9:30 pmCurrently drooling over both the food and the photo. You have skills in the kitchen and on the computer my friend!
Kristyn | Dash of Herbs says
April 7, 2016 at 6:20 pmAlrighty then. Sounds like this might be a good idea. It’s taken a while for me to get the hang of taking food photos, but I have learned so much and feel really good about how my photos have transformed. I know I still have so much to learn, but I think I can teach things.
I know that I need to expand my lunch section, so I will work on quick and healthy lunch ideas. Do you like salads for lunch, or something you can heat in the microwave?
Macy Volpe says
April 7, 2016 at 5:56 pmYES!!! Please do a series about food photography. I struggle so much when I have a sponsored post and news great food photos. I just can’t get the hang of it. I also am debating Lightroom, so that would be amazing. I would LOVE some quick and healthy lunch ideas. Ones that I can pre make and have waiting in the fridge in the morning before work.
Kristyn | Dash of Herbs says
April 7, 2016 at 5:22 pmI definitely saw that about your Instagram and actually checked out your feed. You are totally right! Haha! Would you like a series of tutorials, or just one tutorial post? I have a Canon SL1 with a 50mm lens.
Kristyn | Dash of Herbs says
April 7, 2016 at 5:15 pmOk perfect. I’m still trying to gain interest for the tutorial series, so look out for that soon. This dish was fabulous – so so good.
Sheryl @ How to Make a Life says
April 7, 2016 at 12:53 pmI stated on twitter the other night that my Instagram has truly become about the food I am making. I don’t post a lot on my blog but always have a great intention to. Yes, I would be interested on a tutorial. Especially since I don’t use Lightroom. What camera are you using?
Missy Quigley says
April 7, 2016 at 12:23 pmI would love a tutorial on food photography! This looks yummy! Made something similar last week, but I love the addition of balsamic!