Sweet and Sour Chicken Forget about the overly sweet and sticky version you may have tasted in a Chinese restaurant--this dish takes an appealing idea and makes it genuinely great! It's a winner for kids of all ages.
Serves 4 (1 cup)
16 ozs skinned and boned uncooked chicken breast, cut into bite-size pieces 1 cup sliced carrots 1 cup coarsely chopped green bell pepper 1 cup coarsely chopped onion 1 (8 oz) can tomato sauce 1 (8 oz) can pineapple tidbits, packed in fruit juice, undrained 2 tbsps Splenda Granular 1/8 tsp dried minced garlic 1/2 cup unsweetened orange juice 2 tbsps cornstarch
In a large skillet sprayed with butter-flavored cooking spray, saute chicken, carrots, green pepper, and onion for 6 to 8 minutes. Add tomato sauce, undrained pineapple, Splenda, and garlic. Mix well to combine. In a small bowl, combine orange juice and cornstarch. Stir orange juice mixture into chicken mixture. Continue cooking for 5 minutes or until mixture thickens, stirring often.
1 pound chicken tenders 1/2 cup teriyaki sauce onions green peppers celery mushrooms sugar snap peas/pea pods broccoli water chestnuts carrots or whatever veggies you like and use as much as you like
hot cooked brown rice
Cut the chicken tenders into bite size pieces. Place in a ziplock bag and 1/2 cup of teriyaki sauce. Marinate overnight.
Saute the chicken until done, then add the veggies and cover the pan. Cook until veggies are crisp tender . Add extra teriyaki sauce if you like.
Serve over brown rice.
Fitness Minutes: (0)
7/8/11 2:13 A
Chicken Lettuce Wraps
1.5 lbs chicken breast chopped 1 small white onion chopped 1/4 cup light soy sauce 1/4 cup rice vinegar 2 Tbsp ground ginger 2 Tbsp olive oil 2 Tbsp light brown sugar Bag of broccoli cole slaw Head of lettuce leaves
Spray pan with no stick spray, add onion cook low-med for 10 minutes In separate bowl mix soy sauce,rice vinegar,ginger,olive oil,and brown sugar. Set aside Add chicken to pan and cook for 10 min or till done Add slaw and soy sauce mixture Cook 3-5 min Serve in lettuce leaves
I call it my Pad Thai...not so much Chinese, but super yummy...
Cook one "stick" of rice noodles until it reaches your desired doneness (one stick is about 150-200 calories, or whatever portion size fits your needs)
Saute some chicken breast chunks in a very spare dribble of olive oil. Add a variety of veggies which have been cut into strips (carrots, pea pods, onion, bean sprouts, etc etc). Stir fry until softened but not mushy
Add about 2 tablespoons peanut butter, 1 tsp soy sauce and some chili flakes to taste
Fitness Minutes: (787)
2 7/7/11 10:23 P
Love Chinese food, but have yet to find any must make again recipes - any suggestions would be greatly appreciated.
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