Cooking Light is one of the three food magazines that I read cover to cover and I always find great recipes in it. They do a great job of taking hearty recipes and swapping out ingredients to make them healthier. Why get take out, when you can make a fresh simple version at home!
Ironically, I just received a recipe the other day from a co-worker for sweet and sour chicken that I still need to try. I remembered that I had made this recipe last year and loved the combination of the fresh pineapple chunks with the spice of the chicken. This is another quick and easy meal for a weeknight dinner.
Sweet and Sour Chicken
Source: Cooking Light
What you’ll need:
1 tablespoon olive oil
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger
1/4 teaspoon crushed red pepper
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell 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
What you’ll do:
Heat oil in a skillet on medium-high heat. Add garlic, ginger, red pepper flakes, and chicken to the pan. Saute chicken until done, remove mixture from the pan and set aside. Add onion, celery, and red pepper to the pan, cook until tender. Drain pineapple, saving 1/2 cup of the juice. Add 1 cup of pineapple chunks to the vegetables. In a separate bowl, combine pineapple juice, soy sauce, sherry, cornstarch & brown sugar, whisk together. Add the chicken mixture back into the pan and cover with sauce. Bring to a boil, about one minute. Serve over white rice and sprinkle with chopped cashews.
* I didn’t have any sherry in the house and the sauce turned out fine!