This Low Calorie Sweet and Sour Chicken is just 206 calorie per cup, and is great alone or served over rice.I have included meal prep tips, so if you don't need all 7 servings tonight, ad the remaining servings to meal prep containers for healthy dinners to "take to work" lunches.Special Tip: I like to get frozen pineapple chunks to make this recipe. They are already cubed and much lower in cost than buying a whole pineapple. If you choose to get frozen pineapple chunks as well, defrost before adding to the chicken.
Heat a large pan over medium heat, and spray with olive oil.
Add the bell peppers, and onions and cook for 5 minutes until they start to soften. Move to a plate and set aside.
To the pan, add the garlic and ginger, and cook for 1 minute until fragrant.
Add in the chicken and cook for 8-10 minutes until cooked through.
Meanwhile, in a small bowl, combine the soy sauce, honey, Worcestershire, vinegar, tomato paste, and cornstarch. Whisk well until the cornstarch is dissolved.
Pour sauce over the chicken, toss the chicken in the sauce to coat and simmer for 2-3 minutes until the sauce thickens.
Add the vegetables back to the pan, along with the pineapple.
Toss everything together and cook for an additional 2-3 minutes until warmed through.
Top with sesame seeds and serve hot over rice, or alone.
Meal Prep Tips:
Prepare the sweet and sour chicken as directed.
Meanwhile lay out clean meal prep containers and add a scoop of rice to each.
Allow the chicken to cool completely, then add 1 cup to each meal prep container.
Cover and place in the fridge (will hold for 5 days) or freezer (will hold for 1 month).
To Reheat: Microwave for 2-3 minutes (for defrosted) or 5 minutes for frozen.