So, we will start the new year with a lean-er Sweet & Sour Chicken:
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon bottled minced garlic
- 1 teaspoon bottled ground fresh ginger (such as Spice World-we just used some fresh ginger)
- 1/4 teaspoon crushed red pepper (didn't have it...used a little bit of Chili powder)
- 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces (about 4 medium sized chicken breasts)
- 3/4 cup chopped onion (about 3/4 of a medium onion)
- 1/2 cup chopped celery (about 4)
- 1/2 cup chopped red bell pepper (about 1/2 of a medium pepper)
- 1 (15 1/4-ounce) can pineapple chunks in juice, undrained
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons dry sherry
- 1 1/2 tablespoons cornstarch
- 2 teaspoons brown sugar
- 1/4 cup dry-roasted chopped cashews (optional)
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.
Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews, if so desired.
We ate it with some brown rice. There was enough for us for dinner and a smaller portion for each of us for lunch the next day. If you are cooking for 1, it will make plenty of leftovers. If you are cooking for a family of 4 + I would definitely double the recipe.
*** not as good as mom's homemade Sweet & Sour, but it definitely hit the spot; and it tasted better the next day.
[sadly, no pictures]
found this recipe at: http://www.cookinglight.com/
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