This is the best Sweet and Sour Chicken that I have made so far. I really liked it.
Sweet and Sour Chicken Stir-Fry
Recipe by ourbestbites.com
Ingredients
1 tablespoon cornstarch
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares*
hot cooked white or brown rice
*In this post, I used half of the bell pepper, and added 1/2 of a diced onion as well
Instructions
Start cooking your rice so it will be ready.
Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
*If you’re using a stainless steel pan, save pineapple juice for de-glazing it
heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
Serves 4 (or more like 6 if you’ve got some kiddos in the mix)
Tuesday, September 25, 2012
Thursday, September 6, 2012
Homemade Oreos
These are evil, very, very evil. Meaning that, they taste, so, so good, and they are so, so, SO NOT good for you, AND they are super easy to make. Making the evil deliciousness all to tempting. But, they are a crowd pleaser. I got this recipe from my friend Nikki, who I think got it from her sister.
Homemade Oreos
Ingredients: 1 box Devil's Food cake mix, 2 eggs, 1/2 c. shortening.
Beat together all ingredients. Makes a stiff batter. Roll into quarter sized balls and place on cookie sheet, flatten cookie dough balls slightly. Bake at 375 degrees for about 10 minutes until tops are cracked and cookies feel firmer to the touch. Let cool and frost with Cream Cheese Frosting sandwiched between two cookies. Makes about 18-20 sandwich cookies.
Cream Cheese Frosting
1 (8oz) cream cheese, softened, 1/2 c. butter softened, 2 tsp. vanilla, 4 c. powdered sugar.
Beat cream cheese and butter until smooth, then beat in remaining ingredients. You will have leftovers.
Homemade Oreos
Ingredients: 1 box Devil's Food cake mix, 2 eggs, 1/2 c. shortening.
Beat together all ingredients. Makes a stiff batter. Roll into quarter sized balls and place on cookie sheet, flatten cookie dough balls slightly. Bake at 375 degrees for about 10 minutes until tops are cracked and cookies feel firmer to the touch. Let cool and frost with Cream Cheese Frosting sandwiched between two cookies. Makes about 18-20 sandwich cookies.
Cream Cheese Frosting
1 (8oz) cream cheese, softened, 1/2 c. butter softened, 2 tsp. vanilla, 4 c. powdered sugar.
Beat cream cheese and butter until smooth, then beat in remaining ingredients. You will have leftovers.
Parmesan Chicken Pasta
This is from Meals on the Move: Rush Hour Recipes by Holly Clegg.
Parmesan Chicken Pasta
Ingredients: 2 TBSPS olive oil, 2 lbs. boneless skinless chicken breast, 1 TBSP minced garlic, 1 onion chopped, 1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. dried basil, 1 c. chopped tomatoes, salt and pepper to taste, 1 (16 oz.) package bow tie pasta ( I use whole wheat), 1/3 c. grated parmesan cheese ( I use fresh, and mine is closer to 1/2 c.).
In a large skillet coated with non-stick cooking spray, heat the olive oil and cook the chicken for about 5-8 minutes or until lightly browned. Add the garlic and onions and continue cooking until the onion is tender. Add the thyme, oregano, basil, and tomatoes and continue cooking until the tomatoes are well heated, about 5 minutes. Season to taste with salt and pepper. Meanwhile, prepare pasta according to package directions; drain. Toss the pasta with the chicken and add the cheese and mix until heated through. Makes 8 servings.
7 Weight Watchers points plus.
Parmesan Chicken Pasta
Ingredients: 2 TBSPS olive oil, 2 lbs. boneless skinless chicken breast, 1 TBSP minced garlic, 1 onion chopped, 1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. dried basil, 1 c. chopped tomatoes, salt and pepper to taste, 1 (16 oz.) package bow tie pasta ( I use whole wheat), 1/3 c. grated parmesan cheese ( I use fresh, and mine is closer to 1/2 c.).
In a large skillet coated with non-stick cooking spray, heat the olive oil and cook the chicken for about 5-8 minutes or until lightly browned. Add the garlic and onions and continue cooking until the onion is tender. Add the thyme, oregano, basil, and tomatoes and continue cooking until the tomatoes are well heated, about 5 minutes. Season to taste with salt and pepper. Meanwhile, prepare pasta according to package directions; drain. Toss the pasta with the chicken and add the cheese and mix until heated through. Makes 8 servings.
7 Weight Watchers points plus.
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