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REDUCED CALORIE SWEET & SOUR PORK
We love sweet and sour pork and chicken (this recipe would work for either), but once you bread and DEEP FRY the meat, you are talking about A TON OF CALORIES. Well, this quick and easy little recipe does away with all of that breading AND all of that DEEP FRYING and it is STILL delicious !!!
MARINADE
2 teaspoons soy sauce
1/8 teaspoon sugar
3 teaspoons corn starch
1 teaspoon sesame oil
black pepper to taste
Mix the above ingredients in a large bowl. Cut 1 1/2 pounds of pork (or chicken) tenderloin into bite size pieces and put in the marinade. Stir to coat all of the pieces, then let sit for 20 minutes.
SAUCE
1 cup chicken broth (not bullion,it's too salty)
2 tablespoons rice wine vinegar
1/4 cup ketchup
1/2 cup sugar
1/4 teaspoon salt
2 SLIGHTLY rounded teaspoons of corn starch
1/4 teaspoon cayenne pepper
pinch of black pepper
Cook all of the sauce ingredients together until it thickens, then turn the heat down to a VERY LOW SIMMER and let it barely bubble while you brown the meat.
In a large skillet (I use my electric fry pan), heat up a tablespoon of vegetable oil and a tablespoon of butter until HOT (I turn my electric skillet all the way up). Add the marinated meat and spread it out so that none of the pieces are on top of each other. Let the meat brown (about 3-4 minutes?), then stir and put a lid on the pan so that everything gets cooked through (you want to get some nice brown crusty color on the edges of the pieces).
Once the meat is 99% done (keep lifting the lid to check for doneness), add the cooked sauce to the meat and keep stirring until everything is well coated. Reduce the heat and cook it all together for about 2 more minutes (watch carefully so the sauce doesn't burn).
Serve over hot rice. Couldn't be easier!!
Picky-picky husband is VERY SHY of spicy food, so 1/4 teaspoon of cayenne is just perfect for him. If you like extra heat, just add a little more cayenne when you cook the sauce.
MARINADE
2 teaspoons soy sauce
1/8 teaspoon sugar
3 teaspoons corn starch
1 teaspoon sesame oil
black pepper to taste
Mix the above ingredients in a large bowl. Cut 1 1/2 pounds of pork (or chicken) tenderloin into bite size pieces and put in the marinade. Stir to coat all of the pieces, then let sit for 20 minutes.
SAUCE
1 cup chicken broth (not bullion,it's too salty)
2 tablespoons rice wine vinegar
1/4 cup ketchup
1/2 cup sugar
1/4 teaspoon salt
2 SLIGHTLY rounded teaspoons of corn starch
1/4 teaspoon cayenne pepper
pinch of black pepper
Cook all of the sauce ingredients together until it thickens, then turn the heat down to a VERY LOW SIMMER and let it barely bubble while you brown the meat.
In a large skillet (I use my electric fry pan), heat up a tablespoon of vegetable oil and a tablespoon of butter until HOT (I turn my electric skillet all the way up). Add the marinated meat and spread it out so that none of the pieces are on top of each other. Let the meat brown (about 3-4 minutes?), then stir and put a lid on the pan so that everything gets cooked through (you want to get some nice brown crusty color on the edges of the pieces).
Once the meat is 99% done (keep lifting the lid to check for doneness), add the cooked sauce to the meat and keep stirring until everything is well coated. Reduce the heat and cook it all together for about 2 more minutes (watch carefully so the sauce doesn't burn).
Serve over hot rice. Couldn't be easier!!
Picky-picky husband is VERY SHY of spicy food, so 1/4 teaspoon of cayenne is just perfect for him. If you like extra heat, just add a little more cayenne when you cook the sauce.
ENJOY !!!
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SWEET BACON-CHICKEN BUNDLES
We discovered these delicious little bundles over the holidays. They are quick to fix and are absolutely perfect for potlucks, buffets, or a quick supper. They are totally addicting, so make lots of them!!
SWEET BACON-CHICKEN BUNDLES
1 pound boneless, skinless chicken breast (we like thighs better)
2/3 cup dark brown sugar
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
bacon (regular, not thick)
Preheat oven to 375° and bake the bacon for 10 minutes only. After 10 minutes, drain the bacon and set aside. You will need one half slice of bacon for each chicken bundle.
Cut the raw chicken into 1" cubes, then wrap half of (a partially cooked) slice of bacon around each cube of raw chicken, and secure it with a toothpick. Next, mix the brown sugar, chili powder, cumin and salt together and roll the bacon-chicken in this mixture. Make sure you get it into all the folds of the bacon.
SWEET BACON-CHICKEN BUNDLES
1 pound boneless, skinless chicken breast (we like thighs better)
2/3 cup dark brown sugar
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
bacon (regular, not thick)
Preheat oven to 375° and bake the bacon for 10 minutes only. After 10 minutes, drain the bacon and set aside. You will need one half slice of bacon for each chicken bundle.
Cut the raw chicken into 1" cubes, then wrap half of (a partially cooked) slice of bacon around each cube of raw chicken, and secure it with a toothpick. Next, mix the brown sugar, chili powder, cumin and salt together and roll the bacon-chicken in this mixture. Make sure you get it into all the folds of the bacon.
Place the bundles on a baking screen or cooling rack that you've liberally sprayed with vegetable spray. Set the sprayed rack on a rimmed baking sheet that you have lined with foil (important for easier clean up). If you have any sugar left over, spoon a teaspoon or so on top of each bundle.
Bake for 30-35 minutes. Delicious hot or room temperature. If you like a little heat along with your sweet, add some cayenne to the sugar mixture.
Bake for 30-35 minutes. Delicious hot or room temperature. If you like a little heat along with your sweet, add some cayenne to the sugar mixture.
ENJOY !!!
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