Sweet and Sour Chicken


This recipe from cleaneatingmag.com is probably one of the easiest Asian-inspired recipes that I’ve ever cooked. Plus, it’s really filling and incredibly low in calories and fat. WIN!

Make it a Full Meal
I like to serve this over 1/2 cup of plain brown rice with a side of the California Stir-Fry vegetables that you can buy in the bag at HEB. (I steam them with a little water, 1-2 tbsp. low-sodium soy sauce, garlic, and a little sriracha sauce while the Sweet and Sour Chicken is cooking.) Ryan and I usually split the bag of veggies (even though the label says each bag serves 4 — I try to get at least 2 cups of veggies in at dinner).

Nutritional Overview
Calories: 400
Protein: 28g

Serves: 2
Cook time: 45+ minutes (15 active, 30+ marinating)

Ingredients

  • 2 thin-sliced young chicken breasts (or one thick-cut breast pounded thin)
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1/2 tsp ginger, grated (or 1/4 tsp powder)
  • 1/8 tsp crushed red pepper flakes
  • 1/2 cup pineapple slices
  • 1 bell pepper (I like using yellow or red)
  • 1/2 onion (white or yellow, small)
  • Chopped cilantro (optional — for garnish/topping)

Directions

  1. Chop chicken into bite-sized pieces
  2. Throw the soy sauce, honey, garlic, ginger, and red pepper in a sandwich-sized Ziploc bag. Zip it up and give it a few shakes to mix it all together
  3. Add the chopped chicken into the bag and shake well to coat the meat
  4. Put the bag in your fridge and let it sit for at least 20-30 minutes (up to 8 hours)
  5. Chop the bell pepper, onion, and pineapple into bite-sized (~1 in.) chunks
  6. Heat a skillet over medium
  7. Pour the Ziploc bag out into your skillet and let it cook for 4-5 minutes or until the chicken is cooked through
  8. Add the chopped veggies to the skillet and cook for another 3-5 minutes (until tender)
  9. Finally, add your pineapple and cook for 2 more minutes
  10. If you prefer your sauce thicker, add 1/2 tsp cornstarch and stir before serving
  11. Serve over brown rice and top with a sprinkle or two of chopped cilantro
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