Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Most ALL Chinese food made and served in America is not authentic Chinese.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. It is also not authentic Cantonese sweet and sour chicken. It may be good to some, but it is not better than take out as indicated. Though it took longer to prepare, it was delicious! The balance of sweet and sour was just what I expected. Took almost 22 minutes to cut the 2 pounds of chicken into pieces! But I'm an amateur. Not what I was expecting - sauce was think and gummy Thanks Rhoda Boone- my family LOVES your Better Than Takeout recipes! Big hit in our house. I did make a few tweaks because I am trying to reduce salt and sugar in my diet, so I used plain tomato paste instead of ketchup, and did not add the additional brown sugar- It was still fantastic with amazing flavor. Fast, and better/healthier than take out, and hit the spot when I was craving sweet and sour. of chicken per person is a bit much? BTW, why use low-sodium soy and then add 1 3/4 tsp salt? I think this is a good simple recipe, and will try it, but don't you think that 1/2 lb. Whether or not it's better than takeout is a moot point since it strongly depends on the source of take out. Turned out a bit too salty, but still delicious. Good recipe perhaps a bit sweet as written but that's easily resolved by reducing sugar/honey.Įxcellent recipe! I used regular soy sauce instead of low sodium, otherwise just as written. Sesame seeds would be good added and I also added cashews. If sugar needed then I would halve all the sweet things. I did just honey and my kids found it very sweet. I don't know though if that adds to a texture as it browns. Now the only guilt is eating too much.ĭefinitely would be too sweet with the brown sugar. It seems i make it when i’ve held on to a pineapple too long, feel a little guilty and make it with the now cut up paneapple. Have a craving for it now& again and this recipe never fails. For some reason I was expecting something different, however the sauce tasted exactly like vinegar mixed with ketchup and sugar which are some of the main ingredients, so I suppose I shouldn’t be surprised. I was excited to make this for myself and my fiancée, but did not like it as much as I had hoped. Will probably try again but tone down the sweetness. In fact, it specifically states “here’s our take on. Treeapril2014–what’s your point? Nowhere does this recipe claim to be authentic. It is sweet and yet the vinegar dominates the flavour. The balance is completely off with this recipe. I will make this again perhaps adding some celery or water chestnuts for a bit of crunch. I used real soy, fresh pineapple, and didn't have a scallion but otherwise made as written. Made this tonight scaled down for two (REALLY HUNGRY) people. Step 5ĭivide chicken mixture among plates and top with scallion. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1–2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Transfer cooked chicken to a plate or bowl. Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes. oil in a large nonstick skillet over high. Add to cornstarch mixture and toss to coat.
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