I love Chinese food. Like really, really LOVE it!!
When we order, we end up ordering a
little bit of everything most times and the bill just climbs up higher and higher and we are stuck with tons of unhealthy leftovers (for days!).
I love any type of Chinese chicken dish, but most times the calories
and fat in those can add up!
I searched a bit online and found a few recipes to make it healthier. As always, I then had to adjust it and tweak it a bit, to make it my own.
We make this dish often in our house, because it is
super easy and once you buy the ingredients, they last a while and you can make it several times!
Sweet and Sour Chicken:
Makes about 4 servings
Ingredients:
• 3-4 boneless skinless chicken breasts, pounded to ½ inch thickness and
chopped into 1 inch pieces
• ⅓ cup corn starch
• 2 tablespoons oil
• 1 red bell pepper, chopped
• 1 green bell pepper
• ½ white or yellow onion, chopped
• 1 tablespoon sesame oil
Sauce:
• 1/4 cup sugar
• 1/4 cup Agave nectar or honey (whichever you happen to have on hand)
• 1/2 cup apple cider vinegar (may sub white vinegar)
• 2 tablespoons soy sauce (or Bragg's Liquid Amino Acids)
• 2 teaspoons chopped fresh garlic or 1 teaspoon garlic powder
• 1/2 teaspoon onion salt
• 1/4 cup ketchup
• 1 tablespoon cornstarch + 2 tablespoon cold water
Directions:
1. First prepare the sauce. Add sugar, agave nectar (or honey),vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and
bring to a boil. In a small bowl whisk together the 1 tablespoon corn starch
and cold water until dissolved. Add to sauce pan and stir until thickened, then
reduce to low heat.
2. Add chicken pieces and corn starch to a large ziplock bag. Seal and
shake to coat chicken. Drizzle a large pan or skillet with sesame oil. Add
coated chicken. Saute over medium heat for about 5 minutes. Add peppers and
onions. Continue to saute over medium heat until chicken is browned and cooked
through.
3. Add the sauce to the chicken and pepper mixture and stir to coat.
Vegetable Fried Rice:
Ingredients:
3 Cups rice, cooked according to rice directions
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots or mixed vegetable
blend (thawed)
1/2 cup shelled Edamamme
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce (or Bragg's Liquid Amino
Acid)
Directions:
1. On medium high heat, heat the oil in a large skillet or wok. Add the
vegetables mix, onion and garlic. Stir fry until tender.
2. Lower the heat to medium low and push the mixture off to one side, the pour eggs on the other side of skillet. Stir fry until scrambled.
3. Now add the rice and soy sauce and blend all
together well. Stir fry until thoroughly heated!
I hope you enjoy!!
