Sweet and Sour Chicken

Cover recipe- Cooking Light, Sweet and Sour Chicken: May 2014

Cover recipe- Cooking Light, Sweet and Sour Chicken: May 2014

One of my favorite guilty pleasures is Chinese take-out. I basically love it all…sesame chicken, beef and broccoli, spring rolls, egg rolls, fried rice, and any kind of noodles. But we all know how much fat, salt, and sugar comes along with most Chinese take-out, not to mention MSG, and my body always confirms this: every time I eat it, I feel like I’m in serious need of a nap afterwards. It’s just not worth it.

But I’m all about making my favorite Chinese take dishes at home. Not only is the end result much healthier because you get to control how much fat, sugar, and salt goes into the dish, but you can customize it to suit your own tastes. For example, if you like things spicy, add more hot sauce; if you eat vegetarian, use tofu or another vegetarian substitute for chicken.

When I saw Sweet and Sour Chicken on the May cover of Cooking Light magazine, I immediately started doing a mental check to see what I’d need to pick up from the grocery store because I couldn’t wait to make it. With the bold flavors of ingredients like mirin (sweet rice wine), powdered peanut butter, Sriracha, plum sauce, and Worcestershire sauce, I knew this dish was going to be flavorful. Read my notes below to see what I thought of this recipe.

Sweet and Sour Chicken

Print Print Recipe

Sweet and Sour Chicken

Yield: 4 servings

Prep Time: 10 min

Cook Time: 15 min

Ingredients:

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

Directions:

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.

Tips:

• I added a green bell pepper along with the red bell pepper.
• Instead of plum sauce, I used sweet chili sauce.
• I added 1 teaspoon soy sauce along with the Worcestershire sauce.
• I used fresh parsley instead of fresh cilantro.

Nutritional Information per serving:
Calories per serving: 474
Fat per serving: 16.6g
Saturated Fat per serving: 1.8g
Sodium per serving: 523g
Fiber per serving: 3g
Protein per serving: 31g
Cholesterol per serving: 77mg
Carbohydrates per serving: 50g

The results:

This is a delicious, family-friendly meal that everyone enjoyed. (But take note that if you’re making it for young kids, you might want to decrease the amount of Sriracha so it isn’t too spicy hot for the little ones.) The only flavor I thought the dish was lacking was a bit of tartness – because it is Sweet and Sour Chicken! When I make it again I will add a splash of rice wine vinegar along with the ketchup to up the tart factor and balance the flavors.

Did this recipe deserve the cover spotlight?

Definitely! I am always looking for new Chinese dishes to make at home, and the fact that this one comes together so quickly is a total bonus. Instead of reaching for the take-out menu, this dish is perfect for a quick, tasty dinner.

Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog Edible Mosaic , and she is the cookbook author of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; November 2012). She was born, raised, and spent most of her life in Upstate New York, and she currently lives in Kuwait. When it comes to cooking, her favorite thing to do is go into the kitchen hungry, open the fridge, and start creating. She loves to travel, especially to places steeped in rich culture and history. She also enjoys reading (cookbooks mostly), vintage shopping (especially in old markets), watching movies (of all genres), and is enamored with ancient cultures (especially Rome and Egypt).

16 Responses to “Herbed Cheese Pizza”

  1. 1

    VeggieGirl — October 26, 2009 @ 5:21 am

    Atypical and fabulous! :)

  2. 2

    Jen @ My Kitchen Addiction — October 26, 2009 @ 7:42 am

    I have that copy of Cooking Light, and I have been thinking about making the pizza. Thanks for testing it out for me. Yours looks absolutely gorgeous!

  3. 3

    Barbara Bakes — October 26, 2009 @ 8:33 am

    I could fall in love with light pizza!

  4. 4

    Louise — October 26, 2009 @ 9:40 am

    This pizza recipe would have been just perfect for the pizza party! I’m really liking your new blog Lori. Very cool…

  5. 5

    Aggie — October 26, 2009 @ 12:27 pm

    Mouthwatering…I loved this on the cover when I got my mag. I’m such a sucker for pizza…
    I like the newer layout of CL too, seems like they are packing it with a ton of great recipes! And it’s cleaner and more organized. Great pick for you to review! Am really enjoying your new blog! :)

  6. 6

    Terri Archibald — October 26, 2009 @ 1:29 pm

    I’m very happy with the recent changes made by Cooking Light also. It is one of the magazines that I get very excited to see in the mailbox! Regarding the pizza recipe, I’m very excited to try it. I’m all about the crust. Thanks for checking it out for all of us!

  7. 7

    wasabi prime — October 26, 2009 @ 1:58 pm

    This looks so delicious! Again, great helpful commentary about the recipe and tips for substitutions. I never have everything a recipe calls for and I usually forget to shop for it!

  8. 8

    Phoo-D — October 26, 2009 @ 2:35 pm

    This looks terrific. I’ll have to scout out that Greek cheese- I’ve never heard of it before!

  9. 9

    Katie @ goodLife {eats} — October 26, 2009 @ 2:39 pm

    Yum! That looks really good. I’ve been enjoying the new Cooking Light as well and this cover definitely caught my eye when I received this issue.

  10. 10

    France — October 26, 2009 @ 4:35 pm

    Your photo should be on the cover of a magazine. This pizza looks so good.

  11. 11

    CookiePie — October 26, 2009 @ 5:27 pm

    Love this! Gorgeous photo, and I love that you tried freezing the dough. And I totally agree about the changes to CL – great magazine!

  12. 12

    jo — October 27, 2009 @ 6:57 pm

    Oh wow – I can already smell pizza in the air. This looks absolutely yummy and would love to have a slice.

  13. 13

    NJ — October 28, 2009 @ 11:15 am

    I recently found and subscribed to your blog. I love the concept and am enjoying the posts. Your photo inspires me to try the pizza more than theirs did. Looking forward to more recipes and pictures.

  14. 14

    Sues — October 28, 2009 @ 11:47 am

    Your pizza looks prettier than the one on the cover! I love a good “light” pizza :)

  15. 15

    Jill — October 28, 2009 @ 9:12 pm

    This is such a great concept for a blog. Loved the spider cake and this pizza looks DELICIOUS and even better than the cover. I’m not sure if it would have caught my attention, but after seeing yours and reading an information post, I think I’ll have to try it too. :)

  16. 16

    Bethany — November 6, 2009 @ 3:30 pm

    That looks amazing!!

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