Sweet and Sour Chicken

I realize it’s been 2 weeks (!) since my last update. I’ve been busy! We went to Las Vegas last weekend (awesome trip, by the way), and I spent the week before and afterward getting all of my reading and homework done for the meteorology class I decided to take this semester. I honestly don’t remember if I cooked at all before we went to Las Vegas, and I made a huge pot of chili on Tuesday that I’ve been eating ever since (and it’s still not gone).

I did make something before then that I thought was worth writing about. I’m not even a fan of sweet and sour chicken – I never order it – but the Cooking Light Sweet and Sour Chicken from their January 2011 issue looked very simple and potentially tasty. It wasn’t too high in carbs, which meant that Alex could eat it with me, and possibly eat my portion if I didn’t like it.

It was a pretty simple recipe to make. We cut chicken breasts into strips, sauteed them, and set them aside. Then I mixed water (instead of broth), apricot preserves, and soy sauce in the skillet and brought it to a boil. After a minute, I stirred in lime juice and chile paste. I poured it over the chicken.

It was over 2 weeks ago that I made this, and I have no pictures. It was pretty tasty. I’m not too big on sweet and sour meals, so it’s the first sweet and sour chicken that I’ve ever liked. I think that’s because it was a little spicy too. I wish that I had cooked the sauce with the chicken, instead of pouring it over, because I personally would have enjoyed this a little more if it had thickened up and cooked into the chicken. I was pleased enough with it that I might try it again sometime.

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