Monday, February 22, 2016

Monday Munchies...

Hannah was diagnosed with her allergies at a time when she wasn't eating much "real" food at 13 months.  However, at two and a half, that has changed.  We've navigated her allergies really well, and come up with alternatives that work for us.  Such as, Baskin Robins labels all of their ingredients so I know which ones to avoid, and kindly request they clean the scooper.  Or, our local dunkin donuts has assured me all of their donuts are completely fine.  However, I always avoid  fro yo places because she cannot eat any of the toppings, so we just don't bother.  Another places we avoid is our local Chinese establishment, and I have to say, I really miss it.  Especially since they have an all you can eat buffet on Mondays.  Because of the nature of Chinese food, I just can't risk taking her there-it's not like pizza, and it never occurred to me to make my own Chinese!  Until I saw this recipe on Facebook, and now, I can't wait to experiment and hopefully eat some old favorites! 

2 lbs boneless, skinless chicken breasts (cut into 1” pieces)
¾ cup plus 2 tablespoons cornstarch, divided
1 teaspoon salt
½ teaspoon pepper
2 tablespoons Oliveoil
½ Cup Raw Cane sugar
½ cup low sodium soy sauce
½ cup unsweetened pineapple juice
⅓ cup vinegar (white distilled or apple cider)
4 cloves garlic, minced
½ teaspoon cayenne pepper
¼ teaspoon dried ginger
Green onions, chopped, to top
Rice and broccoli, to serve

Combine ¾ cups cornstarch, salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.
Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove the chicken and set aside.
In the slow cooker, combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Stir to mix well.
Add the chicken to the crock pot and cook on low for 4 hours. Check 20 minutes before serving and make sure your sauce is thick enough. If not, take the remaining 2 tablespoons of cornstarch and mix it with 2 tablespoons cold water until a slurry forms. Then, gently mix a bit into the chicken and sauce, being careful not to scrape the cornstarch coating off of the chicken. If it’s very thin, you’ll need more, if it’s not too thin, use is sparingly. It thickens significantly as it cooks, so you may not need the whole ¼ cup. Cook for another 20 minutes, and then serve over broccoli and rice. Top with chopped green onion.

This recipe seems easy enough, and definitely tasty enough!  I can't wait to try this! 

Here are some other clean Chinese recipes found on Pinterest

Skinny Honey Lemon Chicken |


Clean Eating Orange Chicken Stir-Fry with Asparagus Recipe 

Paleo Sesame Chicken - Ready in under 30 minutes this Chinese classic will satisfy any take-out craving! |

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