Recipe by Andi Strikman
"A great new twist on sweet and sour chicken. This recipe is quick enough to prepare any night of the week and easily doubled or halved. Try adding sliced red bell pepper to the onions and garlic while cooking, and serving over brown rice."
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skinless, boneless chicken breast halves
salt to taste
1 (16 ounce) can
lite soy sauce
garlic clove, minced
sliced almonds for garnish
Not a fan of this one. I seemed to be missing something.
Very few modifications, too. My local grocery didn't have the jar of apricots, so I used a jar of "simply fruit" apricot preserves instead--which actually saved a lot of chopping and recombining. I added a little extra sesame oil because I love it, doubled the garlic cloves, and doubled the cayenne; next time I'll double the cayenne again, because it still had no bite at all, but I like spice. It wasn't specific about how much vegetable oil to use, so I used enough to almost deep-fry the chicken, garlic, and green onions (OK, didn't spring for shallots. Sue me.) When that was all done, I put the food on a paper towel lined plate to drain, dumped the used oil, and brought the sauce mixture to a liquified boil. Then I transferred the food to a clean serving plate and poured the sauce over it. Rave reviews even from my picky partner!
The only drawback at all is that it's definitely not diet food. At more than 400 calories a serving, adding a starch (fresh baked bread from refrigerated dough, for us; rice would also have been nice) and vegetable puts it over the top for how many calories we really want out of one meal.
Too bad. It was delicious.
Total real world kitchen time was still under an hour on the first time.
* Percent Daily Values are based on a 2,000 calorie diet.
Andi's Apricot Almond Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
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