Please welcome one of my very favorite bloggers (and people!) Ali from Gimme Some Oven, who is generously guest posting today while Ben and I are in Charleston!
Hey everyone! Ali here from Gimme Some Oven, where I love sharing about all sorts of quick, easy, (mostly) healthy, and delicious recipes. When I’m not talking about food, I also love blogging about Film, Life, Reads and Style.
I’ve long been a fan of Kristin and all of her great recipes and beautiful photos here at IGE. And I must say that I have been an especially loyal follower of her Friday Favorites. (Which may have inspired a handful of fun purchases!) I told Kristin that I always feel like someone is reading my mind and my style with those posts. I just love the recipes and links she shares!
Even more than that, I just completely love being able to call Kristin a friend. I had the chance to finally hang in person a few months ago on a road trip through Des Moines, and I could have talked with her all day long. (Although I must say that we did have a pretty terrific marathon coffee date.) She’s completely great, and I know she’s also going to be an incredible mom very soon. Can’t wait for this little one to arrive!
Ok, back to the food that Kristin and I love to talk about. She said that you all happen to be pretty big fans of chicken recipes. (As am I!) So today I thought it would be fun to do a new take on a classic – Lighter Sweet and Sour Chicken!
You know that the oh-so-popular dish at Chinese restaurants that is usually oh-so-not-healthy for you? Yeah. Sorry to burst your bubble if you were blissfully unaware. But have no fear! This one-skillet version tastes just as good, and is even easier to make than the original. And, you can totally load it up with whatever fresh vegetables you love to go with those tender bites of chicken.
I happen to be a fan of tons of color, so I went with some pretty bell peppers, carrots, fresh pineapple and onions. But you could easily throw in some broccoli, mushrooms, cauliflower, or whatever floats your boat. The delicious sweet and sour sauce brings everything together, and this meal is literally ready to go in minutes.
And, as opposed to eating at a restaurant, you can rest easy knowing exactly what’s in this version of sweet and sour chicken. Sweet and sour GOODNESS, I tell you. : ) So grab a skillet and join me!
First, get everything prepped and ready to go. Begin with two boneless skinless breasts of chicken. Cut them up into bite-sized pieces, and sprinkle with salt and pepper.
Then prepare your fresh veggies and pineapple.
Yes, I said pineapple. Couldn’t resist picking up one of these beauties to add in a little extra color and sweetness for this SWEET and sour dish. : )
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, turning once, about 5 minutes. Remove chicken and set aside.
Add an additional 1 Tbsp. oil to the skillet and add all of the veggies. Saute for about 5 minutes, then add garlic and continue cooking for an additional 3 minutes, stirring occasionally. Remove veggies and set aside.
Add in the sauce ingredients and stir to combine. In a separate bowl, whisk the cornstarch into pineapple juice until dissolved. Then add to the mixture. Bring to a boil, then reduce heat to medium-low.
Add back in the chicken and veggies, and the pineapple, then toss to combine.
Serve over brown or white rice, garnished with sesame seeds if desired.
Definitely a great meal that everyone is sure to enjoy! So grab some chopsticks (no judging here if you prefer a fork) and DIVE IN! Enjoy!
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Lighter Sweet and Sour Chicken
Lighter Sweet and Sour Chicken is so delicious and easy, and it comes together in just minutes!
- For the Stir Fry:
- 2 Tbsp. olive oil, divided
- 1 lb boneless skinless chicken breasts (about 2 breasts), cut into 1-inch pieces
- 1 large white onion, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 2 cups fresh pineapple chunks
- 2 carrots, peeled and chopped into coins
- 2 cloves garlic, minced
- sesame seeds (if desired)
- white or brown rice, for serving
- For the Sauce:
- 1/4 cup ketchup
- 3 Tbsp. sriracha chile sauce
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. brown sugar
- 1/2 tsp. oyster sauce (optional)
- 1 pinch white pepper
- 1/2 cup pineapple juice (or orange juice, or any kind of citrus juice)
- 1 Tbsp. cornstarch
- Heat 1 Tbsp. oil in a large deep-bottomed skillet over medium-high heat. Season chicken with salt and pepper, then add to skillet. Saute for about 5 minutes, flipping occasionally, until the chicken is cooked through and no longer pink on the inside. Remove chicken and set aside.
- Add an additional 1 Tbsp. oil to the skillet, then add in the onion, peppers, carrots. Saute for about 5 minutes, stirring occasionally. Add garlic and cook for another 3 minutes or until the vegetables are tender yet still a bit crisp. Remove vegetables and set aside.
- Add ketchup, sriracha, vinegar, brown sugar, oyster sauce and white pepper to pan, and whisk to combine. In a separate bowl, whisk together the fruit juice and cornstarch until it has dissolved. Then add the mixture to the sauce. Bring to a boil, then reduce heat to medium-low. Add back in the vegetables and chicken, and the pineapple, then stir until evenly coated.
- Remove from heat and serve over rice, garnished with sesame seeds if desired. Serve immediately, or refrigerate in a covered container for up to 3 days.
- From Gimme Some Oven
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.