I would really like to expand my knowledge and cooking abilities to include Asian foods. I'm sure, in fact, I'm positive that this recipe I am making up for dinner tonight is completely and totally Americanized. Don't get me wrong, that's not a bad thing. I'm just looking to expand beyond Americanized Asian dishes. That's my 2011 project to tackle. For now, I give you the Americanized version of sweet-and sour chicken. Besides, I'll take the lesser calories and the advantage of not having to leave the house for this dish any day!
2 cups long-grain white rice
1 tablespoon cornstarch
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breast, cut into 1-inch pieces
1/2 pound green beans, trimmed and halved
16 oz. bag of frozen stir fry vegetables
1 cup chopped celery
2-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
2 tablespoons chopped roasted peanuts (optional)
Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
In a large skillet or wok, heat oil over high. Add chicken, green beans and frozen stir fry vegetables, and chopped celery and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
This sweet and sour sauce was da bomb! I'm gonna make some up for my cereal in the morning, maybe put some in my coffee!