Tasty recipes are what’s for dinner tonight.
My only problem with the meal was I didn’t want fried food! Typically the chicken gets dusted in a combination of cornstarch and All Purpose flour (or rice flour) and then fried until cooked through and crispy. I wanted a delicious and equally healthier option.
I opted for marinating my chicken a bit with some lime juice, garlic and fresh chopped ginger before hand, but you can just salt and pepper it if you’d like.
While that was sitting and doing it’s thing in the fridge, I chopped all my veggies and my pineapple (I chose fresh over canned to get away from the extra sugar). Add in some Brown Jasmine Rice and it sort of looked like this before entering the pan.
On to the rice. I love rice! I am trying to be more conscious of the grains I pick, so brown rice is the pick of the week. I could eat it all day (thought I don’t recommend it). I need to get my husband to join up, he’s still very much on the white rice train. However this is a nice mix of the two.
It’s a brown Jasmine rice. A little something for both of us. Tastes great and cooks up nice and fluffy. Only thing I can say for sure is that with being in Colorado, you do need to add just a touch more water to the pot then the instructions say. It calls for 1.5 cups of water to 1 cups of rice. I added 3 tbsp extra of water when it was about 3/4 of way through as it was still pretty hard. That did the trick.
Next step, making the glorious Sweet and Sour Chicken!
First I heated up 2 tsp of sesame oil in my pan over high heat. Once it looked like there were ribbons going through it when I tipped my pan, I added my chicken. VERY IMPORTANT…if you want nicely browned chicken with the caramel look to it, DO NOT stir your chicken. It will be tempting, I know. It sucks you in and says “stir me!”. But trust me, don’t do it. Wait 5 minutes and then gently turn everything over, do the same thing. Let it sit and don’t touch it. it’ll brown the other side.
Turn the heat down to medium high, you don’t need it quite so high anymore. Now we can add in the vinegar’s, some water and the veggies! It’ll look something like this >>>
I put a lid over this guy and just let it come to a nice simmer for about 10 minutes. After that, I made a cornstarch slurry, which is a mixture of cold water and cornstarch. While stirring the chicken, I added in the slurry and just kept on stirring until it was well mixed together. Then I let it simmer for a bit to thicken up. I hit is with some chopped cilantro and a little more slat and pepper and it was done.
Truly an amazing dinner and you can be sure this will make it on our weekly menu choices. I’m thinking Asian for the week of July 22nd sound like a pretty good idea! Don’t you?
What’s a dish you love but want lightened up? Send us an email and We’d be happy to explore and feature it on our blog! Happy Eating!
Here’s the recipe in case you want to make it yourself!
Lightened Up Sweet and Sour Chicken
- 1 fresh pineapple, peeled and diced
- 2 tbsp sesame oil
- 1½ cups water
- 2 tbsp cornstarch
- ½ cup rice wine vinegar
- ½ cup apple cider vinegar
- 8 skinless, boneless chicken breasts – cut into 1 inch pieces
- 2 bell peppers, one red and one yellow, diced into 1 inch pieces
- 1 medium red onion, diced into 1 inch pieces
- Salt and pepper to taste
- Carefully add your chicken so it doesn’t splatter. sprinkle with salt and pepper and let them sit untouched for about 5-6 minutes.
- Turn your chicken pieces over so the other side cook and brown, about 5-6 minutes.
- Turn down the heat to medium.
- Add in your onions, peppers, vinegar and 1 cup of water.
- Cover and allow to come to a bubbling simmer.
- Mix remaining 1/2 cup of water with the 2 tbsp of cornstarch until well blended. While stirring, pour in cornstarch mixture to pot. Cook sauce until thickened, 4-5 minutes.
- Turn off heat and serve with hot rice.