Sweet & Sour Chicken With Broccoli

This easy chicken and broccoli recipe makes a delicious, healthier alternative to Chinese takeout—and it takes just 20 minutes to make, so it's ideal for an easy weeknight dinner. When toasted, ramen noodles make a tasty, crunchy topping for a stir-fry or salad.

Prep/Cook Time: 20 Minutes, Servings: 4

Ingredients

• 3 ounces dry ramen noodles
• 1 tablespoon canola or avocado oil
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• ½ cup orange juice
• 6 cups small broccoli florets (about 12 ounces)
• 3 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1½ tablespoons cornstarch
• 2 tablespoons honey
• 1 tablespoon finely chopped garlic
• ¾ teaspoon crushed red pepper
• ½ teaspoon kosher salt

Directions

1. Preheat oven to 375°F.
2. Crush noodles and spread on a rimmed baking sheet. Bake, stirring once, until lightly browned, 7 to 9 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about 3 minutes.
4. Whisk vinegar, soy sauce and cornstarch in a small bowl.
5. Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for 1 minute more. Top with the ramen noodles.

Nutritional Information

Per Serving: 322 Calories, Total Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 79 mg, Carbohydrates: 38 g, Fiber: 6 g, Added Sugars: 9 g, Protein: 29 g, Sodium: 618 mg, Potassium: 639 mg, Iron: 3 mg, Folate: 89 mcg, Calcium: 76 mg, Vitamin A: 3413 IU, Vitamin C: 116 mg

© Dotdash Meredith. All rights reserved. Used with permission.