- 70 degrees and sunny in mid-March
- The eve of March Madness
- Wife's on the mend from vicious stomach flu
- And you, faithful readers get a guest blog from moi
I'm in such a good mood in anticipation of this weekend's basketball extravaganza that I happily obliged.
We tried a Sweet-and-Sour Chicken recipe that worked out perfectly for me. It called for quite a few vegetables, but since I did this week's shopping (again pinch-hitting) we were woefully lacking in the greens, reds & yellows called for in the recipe. As a veggie-phobe, I figured it would still be yummy without the aforementioned produce.
Source: Not sure - from random recipes saved on the wife's computer
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons red wine vinegar
- 2 tablespoons reduced-sodium soy sauce
- 4 teaspoons sugar
- 1 tablespoon cornstarch
- 1 clove garlic, minced
- 2 medium carrots, thinly sliced
- 1 medium red sweet pepper, cut into bite-sized strips (omitted, none on hand)
- 4 teaspoons cooking oil
- 1 cup fresh pea pods, tips and stems removed (omitted, missing in action)
- 12 ounces skinless, boneless chicken breast, cut into 1-inch pieces
- 1 8-ounce can pineapple chunks, drained (omitted)
- 3 cups hot cooked brown rice
- For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.
- In a large nonstick skillet, cook and stir carrots and sweet pepper in 3 teaspoons of the hot oil over medium-high heat for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
- Add remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks; heat through. Serve with hot cooked brown rice.
Per serving: 265 cals; 5 g fat, 17 g protein; 37 g carb; 33 mg chol; 315 mg sodium.
The kid ate it all and seemed to enjoy. Chef Wifey also ate it with only slight trepidation, which I attributed to it being her first real, solid meal in five days rather than the looks of it. I thought it tasted pretty good, nothing spectacular but not offensive either. Who knows, with veggies maybe it would have been great.
3.14159265 forks (it's pi day!!)