Tuesday, January 4, 2011

Sweet and Sour Chicken Stir Fry

Jeremiah and I want to cook more meals at home this year. We both enjoy cooking (and eating), so we grabbed some of our favorite cookbooks to look through and pick some recipes to start with.

The first recipe we picked is Sweet and Sour Chicken Stir Fry from the Biggest Loser Family Cookbook. We ate it over white rice. It was so good!

1 T. cornstarch
1 t. garlic powder
1/4 t. salt
ground black pepper to taste
1 pound trimmed, boneless, skinless chicken breasts, cut into bite-sized cubes
1 T. toasted sesame oil
1 c. 1/2"-wide strips onion (about 1" long)
1 c. 1/2"-wide strips of green bell pepper (about 1" long)
2 T. freshly minced garlic
1/4 c. bottled sweet and sour stir-fry sauce (I used La Choy)

In a large bowl, combine the cornstarch, garlic powder, salt, and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated.

Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 t. sesame oil, onion, pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp-tender, 2-4 minutes. Be careful not to overcook or the garlic may burn. Transfer the vegtables to a large bowl and cover to keep warm.

Return the pan to high heat and add another t. sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4-6 minutes. Add the cooked chicken to the bowl with the veggies. Return the pan to the high heat, add the remaining oil, and cook the remaining chicken.

Return the veggies and chicken to the pan to reheat if necessary. Transfer to a medium serving bowl, add the sauce, and mix until well combined. Divide the stir-fry among 4 serving bowls and serve.

Makes 4 servings.

(223 calories/ serving, 27 g protein, 16 g carbs, 5 g fat (less than 1 g saturated), 66 mg cholesterol, 1 g fiber, 283 mg sodium)

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