Since I didn’t go to work on Monday I took it upon myself to make a homecooked dinner for Dan and me. Unfortunately it didn’t turn out like I was hoping it would. Before I left on my business trip I cut up a bunch of chicken breasts and froze them in a Ziploc bag for future use. I intended to make some manner of stir fry before I went to DC, but I ran out of time and I hate when food goes to waste. So on Monday I thawed the meat and gathered the necessary ingredients to make sweet and sour chicken. The recipe I tried is based on one from Cooking Light magazine and I think that’s why it leaves something to be desired. Like fat and calories. Those things are yummy. I’m sure that with a few tweaks this recipe could be a real winner, but I wouldn’t suggest making it as is. Dan was very kind and ate a large helping, but I wasn’t all that fond of it. In the future I’ll compare it with some other recipes and see what changes might make it more successful.
2 Tbsp sesame oil
1 Tbsp minced garlic
1 Tbsp candied ginger, minced
1 1/2 lbs chicken breast, cut into bite-sized pieces
3/4 c chopped onion
3/4 c chopped celery
3/4 c chopped bell pepper (I used orange)
1 can (15 oz) pineapple chunks in juice, undrained
1/3 c reduced-sodium soy sauce
2 Tbsp dry sherry (I used cooking sherry)
1 1/2 Tbsp cornstarch
1 Tbsp brown sugar
1/4 c cashews
In a large nonstick skillet heat the sesame oil over medium heat. Add the garlic, candied ginger, and chicken and saute for about 5 minutes or until the chicken is cooked through. Remove the chicken mixture from the pan. Add the onion, celery, and bell pepper to the skillet, and saute for about 5 minutes or until crisp-tender. Drain the pineapple, reserving 1/2 c juice in a 2 c measuring cup. Add the soy sauce, sherry, cornstarch, and brown sugar to the measuring cup and whisk to combine. Add the sauce and pineapple chunks to the skillet and cook for several minutes until the sauce thickens and everything is heated through. Remove from heat and sprinkle with cashews.