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Sweet and Sour Chicken or Tofu

Posted Feb 19 2009 6:29pm

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...
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