I jumped at the idea to become involved, and pretty soon I was all signed up to make Sweet and Sour Chicken. We liked this a lot, though didn't LOVE it. It's my own doing, though, I'm sure; I've grown into a non-measurer in the kitchen. This usually works out well for me, especially when making familiar dishes, but not so much when I try something new. I definitely want to try this again soon and measure correctly to make sure that I'm balancing the yummy flavors correctly.
Sweet and Sour Chicken
from Cooking Light
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup fat-free, lower-sodium chicken broth
- 3 tablespoons apricot preserves
- 1 1/2 tablespoons lower-sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons Thai chile paste (I omitted)
- Garnish: fresh cilantro leaves
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.