Sunday, November 30, 2014

Sweet and Sour Chicken for One

Chinese take-out is an American classic. Everyone has their own favorite dish whether it be fried rice or kung pao chicken. Unfortunately, a lot of the time the take-out you get is subpar. Chinese restaurants are a hit or miss, depending on the amount of Chinese immigrants you actually have living in your area. We had some great Chinese restaurants in Atlanta, but Tennessee and Ohio have proved to be full of substandard Chinese fare. Plus, normally Chinese food is loaded with sodium and calories. You can amp up the healthy factor and the taste with my rendition of sweet and sour chicken.


Sweet and Sour Chicken for One (6)
 
 

Sweet and Sour Chicken for One
adapted from this recipe by Life in the Lofthouse
2 chicken tenders, cubed
¼ cup cornstarch
3 egg yolks, lightly beaten
2 tbsp canola oil
1 ½ tbsp ketchup
2 tbsp white vinegar
1 tsp soy sauce
3 tbsp sugar
1 tsp minced garlic
4-5 frozen broccoli florets
cooked rice, to serve

Preheat your oven to 350 degrees. Toss the chicken in the cornstarch until it completely coated. Then dip it into the egg yolks. Heat the oil in a skillet over medium high heat. Cook the chicken for 30 seconds, flip and cook for another 30 seconds. (You just want to brown it, not cook it through.) Whisk together the ketchup, vinegar, soy sauce, sugar, and garlic. Mix it with the chicken and pour into a baking ramekin. Bake for 50 minutes, removing the ramekin from the oven and stirring the chicken and sauce back together every 12 minutes. After 25 minutes, add the broccoli and proceed in cooking. Serve over rice.

Sweet and Sour Chicken for One (12)
 
The sauce is really what makes this dish. It takes plain old chicken and broccoli and makes them delicious. Cancel the take-out order for tonight. There will be no going back after your first bite of this sweet and sour chicken!
 

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