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2.25.2013

Sweet and Sour Chicken with Coconut Rice

You know that moment when you're watching the Oscars Red Carpet Special while eating a slightly over-scooped ice cream cone, and you "shush" your husband three times while trying to listen to Jennifer Aniston's crucial assessment of celebrity couture...with Piers Morgan?


No?  Well, I do. And it's this moment where I realize that A) I still have a hair crush on Jennifer Aniston, B) my ice cream cone is too large and at this rate I'll never be Red Carpet-ready, and C) I just silenced my husband in favor of a British dude that is not Prince Harry, a hair crush, and a Caramel deLite-flavored dairy product.

In other news, Edy's makes it.  Get on it.

But yeah, not my finest moment.  But I'll tell you what.  I made some sweet and sour chicken last night that knocked our socks off.  And I'd call it sweet redemption except the husband-shushing came after.  Oops.

But I'm tellin' ya.  This fake-out, take-out, make-at-home Chinese dinner was so simple and so spot on, you'll wonder why you never considered making your own before.  I know I did.  And it's so much healthier when you make it as opposed to leaving it up to take-out chance.

I sauteed lean chicken breast, sweet onion, red pepper, and pineapple in a small amount of olive oil, and then added a few tablespoons of all-natural, bottled sweet and sour sauce.  I'm sure you can make your own sauce as well, but I found a low-sodium, bottled version with no artificial ingredients or MSG, and it fit the bill for me.

Served over brown rice simmered in light coconut milk, the result was a hearty and satisfying sweet and sour chicken special enough to make you cross out #42 on your Hunan Munan menus.  My recommendation?  Serve this one to your husband while watching your guilty pleasure TV and the shushing will take care of itself.


Sweet and Sour Chicken
with
Coconut Rice
Adapted from Yeah...Imma Eat That
Serves 4
Ingredients:
2 tbs extra virgin olive oil, divided
1 medium onion, chopped
1 red bell pepper, chopped
1 lb boneless, skinless chicken breast tenders, cut into large chunks
Salt/pepper
1 c pineapple, chopped
3 tbs sweet and sour sauce (look for all-natural if you can!)
1/2 c lite coconut milk
1/2 c water
1 c instant brown rice
1/2 c green onions, chopped (optional)

Preparation:
Heat a large skillet over medium-high heat, and add 1 tbs of the olive oil.  When hot, add in the red pepper and onion.  Cook, stirring frequently until soft, about 8 minutes.  Scoop the softened vegetables onto a plate and set aside.

Add the remaining 1 tbs of olive oil, and when hot, add in the chicken and season with salt and pepper.  Saute until cooked, about 10 minutes, stirring every few minutes.  Once cooked, add in the softened peppers and onions.

Stir in the pineapple chunks and allow to caramelize for about 3 minutes, stirring often.

Add in the sweet and sour sauce and stir until everything is coated and the sauce is heated through.

Meanwhile, combine the coconut milk and water in a small saucepan over medium heat.  Allow to boil, then add in the brown rice.  Bring back to a boil, then reduce heat to low and allow to simmer until cooked.  Drain off any excess liquid.

Serve the chicken mixture over the coconut brown rice, and garnish with green onions if desired.

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