I work up Monday morning feeling a bit under the weather, which quickly turned into a fever, sore throat, and yep, strep throat. I'm very fortunate to have been quite healthy for a while (which I attribute vaguely to a mammoth regimen of Vitamin C, Vitamin D, Calcium, CoQ 10, Flax-seed oil, Cranberry extract, Turmeric, Iron, and Vitamin B 12 supplements), but this year the myriads of kids with strep throat at my pediatrics clinical were too much for my poor little immune system.
Usually when I'm unwell I crave soup, but every night that I've managed to cook this week (which hasn't been often, I confess - Zach has generously taken over the cooking duties, and I'm convinced that he cured me with some simple braised collard greens with lots of garlic and rosemary), I still wind up making something other than soup. I did fix an alternate form of comfort food, though - Chinese take out, lighter style!
Here is our favorite version of sweet and sour chicken, free of deep frying and any cloying stickiness - just lots of fresh, crisp flavors and an oh so cozy sauce... (which works equally wonderfully with tofu...)
Sweet and Sour Chickenor Tofu
1 T olive oil 1 large onion, chopped 1 green bell pepper, chopped 1 T potato starch 1 T soy sauce 1/4 tsp ginger 1 tsp red wine 1/8 tsp pepper 1/4 tsp granulated garlic 1 1/2 lbs boneless skinless chicken breasts, cut into 1" cubes OR 1 1/2 lbs tofu, cut into 1" cubes 1 cup vegetable broth 1 T potato starch 3 T brown sugar 6 T ketchup 2 T soy sauce 5 T rice vinegar 2 tsp toasted sesame oil 1 T canola oil
~ In a small skillet, saute the onion and bell pepper in the olive oil over medium-high heat until the onion is limp and translucent. Remove from the heat, and set aside. ~ In a bowl, whisk together 1 T potato starch, 1 T soy sauce, the ginger, red wine, pepper, and garlic. ~ Add the chicken or tofu, toss to coat, and set aside to marinade a bit. ~ Whisk together the broth, potato starch, brown sugar, ketchup, soy sauce, rice vinegar, and sesame oil, and set aside. ~ In a large skillet or wok, saute the marinaded chicken or tofu in the 1 T canola oil over high heat until the chicken is cooked through or the tofu is browned on the sides. ~ Reduce the heat to medium-high, add the onions and bell peppers, and the broth mixture, and stir constantly until the broth mixture thickens. ~ Remove from the heat, and serve over brown rice...