Cooking Light’s Sweet & Sour Chicken

I really, really enjoyed this Sweet & Sour Chicken recipe, and so did Leah and David. The sauce made with pineapple juice was much tastier than any sweet and sour sauce I’ve had at home. The water chestnuts and bell pepper added a satisfying crunch to the mixture, but the pineapple chunks were my favorite. This was very good with canned pineapple, but I imagine fresh pineapple could take it to a whole new level. I think I’ll try that next time.

Sweet & Sour Chicken
Adapted from Cooking Light magazine

  • 1  tablespoon  olive oil
  • 1  tablespoon  bottled minced garlic
  • 1  teaspoon grated 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 red bell pepper
  • 1 small can sliced water chestnuts, drained
  • 1  (15 1/4-ounce) can pineapple chunks in juice, undrained
  • 1/3  cup  reduced-sodium soy sauce
  • 2  tablespoons  rice vinegar
  • 1 1/2  tablespoons  cornstarch
  • 2  teaspoons  brown sugar
  • 1/4  cup  dry-roasted chopped cashews
  • 1 batch of prepared Baked Brown Rice, recipe follows

Directions

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, water chestnuts, 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, vinegar, 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. Serve over rice.

Note: Sweet & Sour Chicken is one of my favorite Chinese dishes to order. Normally, the take-out version is made by deep frying the chunks of chicken in a thick batter before adding them to a thick, syrupy sauce. Though this dish was a little different than that version, I didn’t miss the breading one bit. I will definitely make this one again.

Alton Brown’s Baked Brown Rice

This is by far the easiest and best brown rice recipe I’ve come across. It’s literally fool-proof, and after you taste the chewy, nutty texture, you’ll never go back to Minute Rice again.

  • 1 1/2 cups brown rice, medium or short grain
  • 2 1/2 cups water
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt

Directions

  • Preheat the oven to 375 degrees F.
  • Place the rice into an 8-inch square glass baking dish.
  • Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
  • After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

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2 Responses to “Cooking Light’s Sweet & Sour Chicken”

  1. Ysobel

    Mmmm this looks sooo delicious… I want!

  2. CookingCherry

    Here is a recipe that I came across for Stir Fry Chicken that is Yummy!
    Ingredients:
    1 lb. Chicken, chopped
    2 Tbsp. Soy Sauce
    2 cups Chicken broth (reduced salt)
    2 cups Long Grain Brown Rice
    2 cups spring water
    Mixing bowl
    2 cups thawed broccoli, chopped
    1-cup chopped carrots
    1/2-tsp. garlic
    ¼ cup chopped onion
    Saucepan
    ½ cup canned mushrooms, chopped
    2 tsp. Canola oil
    Fry pan
    Measuring spoons
    Colander
    Directions:
    Put broth and water into the saucepan and heat until boiling and add rice. Reduce heat to simmer and cover. Cook on low until rice is tender, about 15 minutes. Meanwhile, put ½ Canola oil in skillet then add chicken. Cook on medium heat until turkey is done. Drain liquid and set aside. Wash fry pan and dry. Put broccoli, carrots, onions & garlic in mixing bowl and mix. Put ½ Canola oil into Fry pan to heat. Scoop vegetables into fry pan and cook until vegetables are crisp, about 5 minutes. Stir in the Soy sauce and continue heating for another 2 minutes. Get out plates and serve chicken mixture over a bed of rice. This dish has approximately 860 calories per serving.
    Enjoy!

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