Thursday, February 28, 2008

Sweet-and-Sour Stir-Fried Chicken

Chinese food is almost always a no-no on the MSPI diet -- soy sauce! But this recipe from Cook's Illustrated doesn't use soy!

Sweet-and-Sour Stir-Fried Chicken

Serves 4

6 tbsp. red wine vinegar
1 (20-ounce) can pineapple chunks in juice, drained, 6 tablespoons juice reserved
6 tbsp. sugar
3 tbsp. ketchup
1 tbsp.cornstarch
3 tbsp. canola oil
4 boneless, skinless chicken breasts (about 1½ pounds), cut crosswise into ½-inch-thick slices
1 lb. salad bar vegetables, cut into bite-sized pieces, or a bag of frozen Asian-style mixed vegetables
3 cloves minced garlic
1 tbsp. grated fresh ginger

Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook, stirring often, until no longer pink, about 3 minutes. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.

Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. Add pineapple chunks, garlic, and ginger and cook until fragrant, about 1 minute. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.

Serve over steamed rice, with soy sauce (for non-MSPI eaters) or hot sauce.

Quick Start with MSPI Mama: This is one of my Quick Start recipes


Tierra said...

Hey what other substitutes are there for soy sauce?

Andrea said...

You can try coconut aminos, which is often available in health food sections by the organic soy sauce.