I'll share my recipe, if you'll share yours, May 29, 2011

15 years ago

Sweet and Sour Chicken

From Food Network Kitchens

Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry. Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced.

Ingredients

2 tablespoons honey

1 teaspoon chili-garlic sauce

2 tablespoons rice wine vinegar

1 tablespoon reduced-sodium soy sauce

1 teaspoon finely grated fresh ginger

1/4 cup fresh orange juice

2 teaspoons cornstarch

4 teaspoons peanut oil

12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces

Salt and freshly ground black pepper

1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips

6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips

8 ounces snow peas, trimmed

Serving suggestion, cooked brown rice

Chopped peanuts for sprinkling, optional

1. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

2. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

3. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

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Comments (2)

Jasdip
15 years ago
Made this for dinner last nite along with some potatoes roasted in lemon juice, water, garlic and spices. They weren't flavourful enough for us, so if I do it again, I'll increase the lemon juice and spices. The chicken is good!

Jacques Pepin Chicken w/Garlic and Parsley

3 boneless, skinless chicken breast halves (each about 7 oz) cut into 1-1 1/2 inch cubes
2 Tbsp. flour
1/2 tsp. salt
1/2 tsp pepper
2 Tbsp. good olive oil
1 Tbsp. chopped galic
3 Tbsp. chopped fresh parsley
2 Tbsp. unsalted butter
1 lemon, quartered

Mix the salt and pepper with the flour.
Dry the chicken cubes with a paper towel and toss them in a bowl with the flour mixture.

Heat the oil in a 12 in skillet over med-high heat until very hot but not smoking. Add the chicken cubes in one layer (I do this all at once, they all fit in the pan) and cook, turning occasionally, until they are all browned and cooked through.

Meanwhile, combine the garlic and parsley in a small bowl (I just chop it all together on the cutting board and add it to the pan from there) and add to pan along with the 2 tbls of butter.
Saute another minute, making sure to coat the chicken with the parsley mix.
trixietx
15 years ago
I haven't made this yet, but thought it sounded good!

Margarita Grilled Shrimp

1 pound shrimp, peeled and deveined
2 cloves garlic, minced
2 tablespoons fresh lime juice
3 tablespoons olive oil
2 teaspoons tequila
3 tablespoons fresh chopped cilantro
1/4 teaspoon ground red pepper
1/4 teaspoon salt
4 bamboo skewers, soaked in water for 20 minutes

1.Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro,
red pepper, and salt in a bowl; toss to combine; refrigerate 30
minutes.
2.Preheat an outdoor grill for high heat and lightly oil grate. Drain
the marinade from the shrimp and discard; thread the shrimp on the
skewers.
3.Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes
per side.
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I'll share my recipe, if you'll share yours, May 29, 2011

Comments (2)

Jasdip

trixietx

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