Wednesday, October 16, 2013

Sweet & Sour Chicken

Everyone loves a good Chinese takeout,  but it's very greasy and loaded with salt. This is a healthier version of sweet and sour chicken which is prepared in half the time it takes you to pick up the phone and order takeout. What makes this version of sweet & sour chicken a bit healthier than the takeout is we're not deep-frying the chicken which tends to make it quite greasy. Plus, you can marinate the chicken in the soy sauce overnight or in the morning before you go to work. Time to beat the takeout with a healthier, cheaper, & quicker version of sweet & sour chicken!

2 chicken breasts, cut into 1/2 inch strips
3 tbsp. soy sauce 
1 tbsp. ketchup
1 1/2 tbsps. red wine vinegar
1 tbsp. light brown sugar
1 tsp. cornstarch
splash of water
shot of olive oil 

Heat the oil in a pan over high heat

Place the chicken and the soy sauce in a bowl and let it marinate until the oil is heated

Add the chicken to the pan and cook for a few minutes, until cooked through

Meanwhile, mix the ketchup, vinegar, brown sugar, cornstarch, and a splash of water together 

Once the chicken is almost done cooking, pour the sauce into the pan and let it reduce for 1-2 minutes until thick

Serve each portion of sweet & sour chicken over a bed of rice