Recently my husband and I have started to eat a little healthier for dinner; little being the operative word. I hate diets and wish everyone else did too. But oh well. I enjoy food too much to be skinny and I'd prefer to keep it that way. Regardless, I could stand to get a little healthier. So, for dinner I had a mad craving for sweet and sour chicken from our local Chinese dive. Healthy? No. Does it matter? Not really. When I crave something I typically go for it. So I did...but I did keep our health in mind. Instead of battering up the chicken and frying it, I lightly coated it in bread crumbs and seasoning. Then I cooked it in a wok, added some veggies and pineapple, tossed it in yummy sauce and voila! My hubby even thought that it was better than take-out! All we lacked were the cute boxes and some fortune cookies. Maybe next time
1 lb. chicken tenders
1/2 cup bread crumbs
1 tsp. ground ginger
1 tsp. garlic powder
1 tsp. red pepper flakes
1/2 tsp. pepper
1/2 tsp. salt
3 tbs. ketchup
3 tbs. honey
3 tbs. orange juice
2 tbs. vinegar
2 tsp. soy sauce
dash red pepper flakes
2 tsp. cornstarch
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup pineapple chunks
Cooked white rice * amount varies on how much you like/# of people you're serving
Empty tenders, bread crumbs, ginger, garlic powder, red pepper flakes, salt and pepper into a large plastic bag. Shake around until the chicken tenders are covered with a light coating. Place in a wok on medium heat and cook until chicken is done (165 degrees is the ideal temp.)
In a small bowl mix ketchup, honey, orange juice, vinegar, soy sauce and red pepper flakes. Set aside.
Once chicken is done, add the green pepper, onion and pineapple. Cook on medium for about 5 minutes. Add the sauce and corn starch. Reduce heat to low and cook until sauce thickens.
Serve over rice.
