This is FREAKIN awesome!!!!!!! It's definitely spicy, however, so be warned! My favorite Asian dish bar none!
Sweet and Sour Chicken
Powdered peanut butter (which you'll find on the nut butters aisle) adds richness here; if you'd rather not use it, sub more flour. Find plum sauce in the Asian foods section.
More From Cooking Light
Total: 23 Minutes
- Calories: 474
- Fat: 16.6g
- Saturated fat: 1.8g
- Monounsaturated fat: 8.4g
- Polyunsaturated fat: 4.4g
- Protein: 31g
- Carbohydrate: 50g
- Fiber: 3g
- Cholesterol: 77mg
- Iron: 2mg
- Sodium: 523mg
- Calcium: 34mg
- 1/4 cup mirin (sweet rice wine) or 1/4 cup dry sherry mixed with 2 teaspoons sugar
- 1 large egg, lightly beaten
- 1 pound skinless, boneless chicken breast tenders, cut into (2-inch) pieces
- 1/4 cup powdered peanut butter
- 3 tablespoons quick-mixing flour (such as Wondra)
- 3 tablespoons cornstarch
- 1 tablespoon sugar
- 3 tablespoons canola oil
- 3/4 cup sliced green onions
- 1 red bell pepper, chopped
- 5 tablespoons water
- 3 tablespoons ketchup
- 2 tablespoons Sriracha
- 1 tablespoon plum sauce
- 1 teaspoon Worcestershire sauce
- 1 (8.8-ounce) package precooked white rice
- 1/4 cup cilantro leaves
- 2 tablespoons toasted sesame seeds
- 1. Combine mirin and egg in a medium bowl, stirring with a whisk. Add chicken; toss to coat. Let stand 5 minutes; drain well.
- 2. Combine powdered peanut butter and next 3 ingredients (through sugar) in a bowl, stirring with a whisk. Add chicken; toss well to coat. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
- 3. Heat pan over high heat. Add onions and bell pepper; stir-fry 1 minute. Combine 5 tablespoons water and next 4 ingredients (through Worcestershire) in a bowl, stirring with a whisk. Add chicken and ketchup mixture to pan; cook 1 minute, tossing to coat.
- 4. Divide rice among 4 plates; top with chicken mixture. Sprinkle evenly with cilantro leaves and sesame seeds.
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