Hey everyone! Stir Fry Day Friday is back! Well, sort of. Sweet and Sour Chicken isn’t exactly a stir fry, but it’s meat and veggies cooked in a pan and tossed in a sauce.. close enough, right?
Now that Lent is over our Stir Fry Day Friday theme can continue more regularly. While there are great shrimp and fish stir fries out there I much prefer stir fries made with meat!
There are a LOT of recipes on the internet that boast that they taste exactly like restaurant or take-out, and while all of them are delicious I’ve always found something to be missing – usually that extra bit of sweetness that makes take-out not the healthiest option.
This sweet and sour chicken actually tastes like take out! I was so excited. Stuart and I both went back for seconds – and thirds. I’m not sure if it’s really healthier – it might have less sodium and no MSG, but there’s still a good amount of sugar in this delicious sauce. I forgot to coat the chicken in cornstarch prior to frying so maybe I cut out half a calorie there? I was afraid I’d miss that take-out fried chicken texture but I didn’t! I even enjoyed the bell peppers, which aren’t my favorite vegetable. I used yellow and red because the green did not look good at the store that day – use whatever you like.
Sweet and Sour Chicken
- 3/4 C sugar
- 1/2 C apple cider vinegar
- 1/4 C ketchup
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cornstarch
- 2 tbsp canola oil
- 1 lb chicken tenderloin, cut into bite sized pieces
- 2 bell peppers, chopped (any color you prefer)
- 1/2 onion, chopped
- In a saucepan over medium-high heat, combine sugar, vinegar, ketchup, soy sauce, garlic powder, onion powder, S+P. Bring sauce to a boil.
- In a small bowl whisk the cornstarch with 2 tbsp cold water until smooth. Whisk into the sauce. Reduce heat to low and allow sauce to thicken.
- Heat oil in a large skillet over medium-high heat. Season chicken with S+P and brown on both sides. Add the veggies to the skillet and cook until just tender and the chicken is fully cooked.
- Add the sauce to the skillet and toss to coat. Serve with white rice.
*This recipe is adapted from Tiffany at http://lecremedelacrumb.com/2014/12/healthy-sweet-sour-chicken.html*