Monday, September 6, 2010

Sweet & Sour Chicken

This is not the fried, dripping with sauce version that most people think of when they hear "Sweet & Sour Chicken." This recipe that I found in one of my favorite cooking magazines even has a large majority of vegetables in it! Shocking, I know!

The verdict?
Easy to put together, and it had surprisingly great flavor for a simple marinade. I did all my prep work in the afternoon, marinating the chicken, chopping up all the veggies, and even cooking the rice ahead of time so actually cooking dinner took less than 10 minutes.

The cilantro wasn't essential to the flavor of the dish, and I'd leave it out the next time. This made a lot, and we were all happy to eat it for leftovers the next day. My son was most pleased to find pineapple in his dinner!

Sweet & Sour Chicken
recipe adapted from Clean Eating Magazine
Serves 6

1/3 cup soy sauce
2 tablespoons honey
2 cloves garlic, minced
1/2 teaspoon dried ginger
1/4 teaspoon crushed red pepper flakes
1 1/4 pound boneless, skinless chicken breasts (about 4 breasts), diced into 1 inch pieces
1 medium red bell peppers, cut into 1 inch chunks (about 1 cup)
1 medium green bell peppers, cut into 1 inch chunks (about 1 cup)
1 small yellow onion, diced (about 3/4 cup)
1 20 oz can pineapple, in juice (not syrup) or 1 3/4 cups fresh pineapple
1/4 cup chopped fresh cilantro
Cooked rice, for serving

In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and saute for 5 minutes or until chicken is cooked through. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. Add pineapple and cook for 2 more minutes. Sprinkle with cilantro and serve immediately over rice.

Creatively Domestic

Simple Cooking | Easy Cooking

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