Ingredients:

2 boneless, skinless chicken breasts, cut into bitesized pieces

1/4 cup cornstarch

1 tablespoon vegetable oil

1/4 cup low-sodium soy sauce

1/4 cup rice vinegar

1/4 cup honey

1 tablespoon ketchup

1 teaspoon minced garlic

1 teaspoon grated fresh ginger

1/2 teaspoon red pepper flakes (optional)

2 cups broccoli florets

Cooked brown rice for serving

Sesame seeds and chopped green onions for garnish

 

Preparation:

Preheat the oven to 375°F (190°C).

In a bowl, coat the bite-sized chicken pieces with cornstarch.

Heat vegetable oil in a large skillet over mediumhigh heat. Add the cornstarch-coated chicken and cook until it is browned on all sides. Remove the chicken from the skillet and set it aside.

In the same skillet, combine low-sodium soy sauce, rice vinegar, honey, ketchup, minced garlic, grated fresh ginger, and red pepper flakes (if using). Cook and stir until the sauce thickens.

Return the cooked chicken to the skillet and stir to coat it evenly with the sweet and sour sauce.

Transfer the chicken and sauce to a baking dish. Add broccoli florets to the baking dish and toss them with the chicken and sauce.

Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the broccoli is tender.

Serve the sweet and sour chicken with broccoli over cooked brown rice.

Garnish with sesame seeds and chopped green onions before serving.

 

Nutritional Value (approx. per serving):

Calories: 400 kcal

Carbohydrates: 45g

Protein: 25g

Fat: 12g

Fiber: 5g

Sugar: 20g