Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
2 teaspoons minced fresh garlic
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 cup diced fresh pineapple
1 medium mango, peeled and diced
3/4 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce
2 tablespoons chopped green onions
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 36 mg | 4% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 72 mg | 24% |
| Total Fat | 10 g | 16% |
| Iron | 1 mg | 8% |
| Calories | 348 kcal | 17% |
| Sodium | 759 mg | 32% |
| Protein | 28 g | 56% |
| Saturated Fat | 2 g | 10% |
| Sugars | 28 g | 3% |
| Vitamin C | 120 mg | 200% |
Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add chicken to skillet, season with salt and pepper and cook until no longer pink, about 4 minutes. Add garlic during last 30 seconds of cooking. Transfer to a clean bowl.
Add the remaining tablespoon of oil to skillet. Add bell peppers and onion and cook until lightly browned, about 3 minutes.
Add chicken back to skillet, leaving any accumulated liquid in bowl behind. Add pineapple, mango and Sweet and Sour Sauce to the skillet, cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.
Sweet and Sour Chicken Stir Fry
