Sweet and Sour Chicken

Sweet and Sour Chicken (serves 4)
Inspired by a recipe found here.

I’m in love with the Rachel Ray magazine. There are so many great recipes, articles, and general goodness for real people that it’s hard to stand. I’ll admit, I never was a huge fan of Rach’s. I’m not sure why, but something about her shows weren’t very engaging for me. But since the free subscription of her magazine started coming in the mail, I figured I’d give her another chance and my mind is blown. I’ve yet to make a recipe I didn’t like! The recipes Rach includes in her magazine incorporate ingredients that are readily available and easily modified for specific tastes.

When I came across this recipe for Sweet and Sour Chicken, I knew I had to try it. Asian cooking is a little intimidating–at least for me–but this recipe is a great success as it preserves the tastes of restaurant-style Sweet and Sour Chicken in a healthy way. Yes!

Ingredients:

    • 1 cup brown rice
    • salt and pepper
    • 1 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved
    • 2 tbsp. white vinegar
    • 2 tbsp. Bragg’s liquid aminos
    • 3 sprinkles of xanthan gum
    • 1 tbsp. barbeque sauce (I used Annie’s organic)
    • 2 tsp. minced ginger
    • 1 large skinless, boneless chicken breast, cut into 2-inch pieces
    • 1 tbsp. olive oil
    • 1 red bell pepper, cut into 1-inch pieces
    • Sesame seeds for garnish

In a medium saucepan, bring 1 3/4 cups water and 1/2 tsp. salt to a boil; stir in the rice. Cover, lower the heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.

Meanwhile, in a small bowl, combine the pineapple juice, vinegar, Bragg’s, 1 sprinkle of xanthan gum, barbeque sauce and ginger. In a bowl, toss the chicken with another sprinkle of xanthan gum, 1/2 tsp. salt and 1/4 tsp. pepper.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes. Reduce heat a bit, add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks, then pour the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 5 minutes. If sauce is not thickened to desired consistency, stir in an additional sprinkle of xanthan gum. Garnish with sesame seeds. Serve over the rice.

::Ashley

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