I think kids have a natural-born radar for sweets. The other day I was enjoying a homemade rice krispie treat and Firecracker walked over to me and took a bite of it right out of my hand. Now, he’s never seen a rice krispie treat before, how was he to know what it was?! He wouldn’t have done the same thing if it were celery in my hand instead. I was highly amused and slightly baffled.
While I’m on that note: Can someone please explain to me why if it comes out of a package or box my 2 year old will devour it?
As is normally the case if it comes from a restaurant. Chicken Teriyaki from the mall food court, perfect. Chicken Teriyaki made by Mom, no thanks. Maybe he sensed that the chicken wasn’t battered and fried…? My 8 month old enjoyed it at any rate. I think my husband enjoyed it most of all, if only just for the excuse to use his Darth Vader Lightsaber Chopsticks.
Chicken and Broccoli Teriyaki
- 2/3 C sugar
- 1/2 C + 2 tbsp water, divided use
- 1/3 C soy sauce
- juice 1/2 lemon
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2 tbsp cornstarch
- 2 tsp canola oil
- 1 large chicken breast, chopped or sliced
- 2 C broccoli florets
- 1-2 scallions, thinly sliced (optional)
- Combine sugar, 1/2 C water, soy sauce, lemon juice, garlic, and ginger in a small saucepan. Bring to a boil over high heat. Reduce the heat to a simmer. In a small bowl whisk together the cornstarch and 2 tsbp water until smooth. Add to the sauce. Allow sauce to thicken over low heat.
- In a wok or large skillet, heat canola oil over medium-high heat. Season chicken with S+P, saute chicken until browned and fully cooked. Add the broccoli to the pan and cook until tender.
- Add as much teriyaki sauce to the chicken and broccoli as desired, tossing to coat.
- Serve over a bed of rice and garnish of scallions.
*The sauce recipe is adapted from Kylee at http://www.kyleecooks.com/2016/06/homemade-teriyaki-sauce.html*
Disclaimer: This post contains affiliate links.
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*