Sweet & Sour Chicken with Broccoli

Sweet & Sour Chicken with Broccoli

2 Reviews
From: EatingWell Magazine, June 2019

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.

Ingredients 4 servings

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  • 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


  • Prep

  • Ready In

  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. Meanwhile, 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.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 321 calories; 7 g fat(1 g sat); 6 g fiber; 38 g carbohydrates; 29 g protein; 89 mcg folate; 79 mg cholesterol; 13 g sugars; 9 g added sugars; 3,413 IU vitamin A; 116 mg vitamin C; 76 mg calcium; 3 mg iron; 618 mg sodium; 639 mg potassium
  • Nutrition Bonus: Vitamin C (193% daily value), Vitamin A (68% dv), Folate (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1½ vegetable, 1 fat, 1 starch, ½ other carbohydrate

Reviews 2

June 24, 2019
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By: Amy Voelkl
This was delicious! I added a little leftover rice, but otherwise stuck to the recipe. I have three more meals of this yummy dish. The toasted ramen added a nutty crunch.
May 30, 2019
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By: ibluci
Delicious. Something you would expect at a Chinese take out, only lots healthier. Definitely making this delicious dinner again.
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