Sweet and Sour Chicken

Photo Apr 29, 6 10 22 PM

Chinese takeout is so darn yummy.  I love the sweet, savory, sour flavors that are so very unique to that cuisine.  But, Chinese food can also be a major gut buster.  So many dishes are fried and then drenched in sugary greasy sauces.  Even something as healthy as green beans can become a greasy mess.  This is  cuisine that feels soooo right when you’re eating it and sooo wrong 20 minutes later.  Womp Womp 😦

But, with some tweaking, there is no reason why you can’t have the same flavors and textures without all the guilt.  This dish from Cooking Light is one of my favorite go-to Asian dishes.  The chicken is lightly pan fried in only 3 tablespoons of oil!  The hubs said it was 100% just as satisfying as the greasy take-out food, but it clocks in at only 474 calories, so you can even have dessert without all the guilt.

Ingredients

1/4 cup mirin (sweet rice wine) or 1/4 cup dry sherry mixed with 2 teaspoons sugar
1 large egg, lightly beaten
1 pound skinless, boneless chicken breast tenders, cut into (2-inch) pieces
1/4 cup powdered peanut butter
3 tablespoons flour
3 tablespoons cornstarch
1 tablespoon sugar
3 tablespoons canola oil
3/4 cup sliced green onions
1 red bell pepper, chopped
5 tablespoons water
3 tablespoons ketchup
2 tablespoons Sriracha
1 tablespoon plum sauce
1 teaspoon Worcestershire sauce
1 (8.8-ounce) package precooked white rice
1/4 cup cilantro leaves
2 tablespoons toasted sesame seeds

Preparation

1. Combine mirin and egg in a medium bowl, stirring with a whisk. Add chicken; toss to coat. Let stand 5 minutes; drain well.

2. Combine powdered peanut butter and next 3 ingredients (through sugar) in a bowl, stirring with a whisk. Add chicken; toss well to coat. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Heat pan over high heat. Add onions and bell pepper; stir-fry 1 minute. Combine 5 tablespoons water and next 4 ingredients (through Worcestershire) in a bowl, stirring with a whisk. Add chicken and ketchup mixture to pan; cook 1 minute, tossing to coat.

4. Divide rice among 4 plates; top with chicken mixture. Sprinkle evenly with cilantro leaves and sesame seeds.

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