Give in to tasty takeout without the grease and guilt
I was craving Chinese food recently, but I didn’t want to order takeout and be subject to oily, greasy, or fried food to satiate my urge. So I scoured the Internet to find the perfect recipe I could make at home.
I found this sweet and sour chicken dish from Jaden Hair of steamykitchen.com via simplyrecipes.com. The recipe does not call for deep frying but rather making a lighter, sweet marinade to coat the chicken. I just had to share!
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
1 egg white
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
2 teaspoons cornstarch
1 10-ounce can pineapple chunks (reserve 1/4 cup juice)
1/4 cup white vinegar
1/4 cup ketchup
2-3 tablespoons brown sugar
1 tablespoon plus 1 teaspoon cooking oil
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into 1-inch chunks
1 teaspoon grated fresh ginger
1. In a bowl, combine chicken, egg white, 1/2 teaspoon salt, and cornstarch. Stir to coat chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
2. In the meantime, whisk together pineapple juice, vinegar, ketchup, remaining salt, and brown sugar. Set aside.
3. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in one tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add chicken, spreading it out in one layer. Let chicken fry untouched for one minute, until the bottoms are browned. Flip and fry the other side for one minute. Chicken should still be pinkish in the middle. Move chicken onto a clean plate, leaving as much oil in the pan as possible.
4. Turn the heat down to medium and add remaining teaspoon of cooking oil. Let oil heat up and add bell pepper and ginger. Fry for one minute. Add pineapple chunks and reserved sweet and sour sauce and turn the heat to high.
5. When sauce is simmering, add chicken pieces back in and let simmer for one to two minutes, until chicken is cooked through. The best way to tell if chicken is done is to remove a piece and cut it in half. If it's pink, continue cooking another minute. Taste sauce and add more brown sugar if you’d like.
Our 2012 Weight Loss Diary writer, Yasmin, is a 33-year-old web content producer who is looking to get healthy and love her body! Follow along on her year-long weight loss journey!