Monday, October 11, 2010
Week 1 of meal swap with my mom's group at church was a HUGE success. My husband and I liked all three meals we were given: stromboli, enchiladas (The Pioneer Woman recipe) & curry chicken. The pork chops I made were a hit with everyone, too. My friend's 4-year-old told her, "They're yummy in my tummy" while eating dinner and then asked for more the next day at lunch. Even one of the husbands (who's a pretty picky eater) approached me before church service on Sunday to tell me they were good.
Here's what we're eating this week! I'm excited to try all of it.
Monday: Mexican Black Bean Soup with Sausage (made by J)
Tuesday: Chicken & Noodles (made by H)
Wednesday: Chicken Tacos (made by E)
Thursday: Sweet & Sour Chicken (made by me)
Friday: cheeseburgers & homemade potato skins
My contribution to the meal swap this week was Sweet & Sour Chicken. I doubled this recipe from The Biggest Loser Family Cookbook. Just one modification on my part. It's quick, easy and one of our favorites. My husband isn't a big fan of Chinese food, but he loves this one and requests it on a regular basis. I hope the other families like it as much as we do!
1 tablespoon cornstarch
1 teaspoon garlic powder
1/4 teaspoon salt
ground black pepper, to taste
1 pound trimmed boneless, skinless chicken breast, cut into bite-sized cubes
1 tablespoon sesame oil
1 medium onion, cut into 1/2" wide strips
1 large green bell pepper, cut into 1/2" wide strips (any color bell pepper works, really)
2 tablespoons freshly minced garlic (reduce to 1 Tablespoon if using jarred)
1/4 cup bottled sweet & sour sauce (I use Kroger brand)
1. In a large bowl, combine cornstarch, garlic powder, salt, and pepper and mix well. Add the chicken and toss until thoroughly coated.
2. Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, green pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp-tender, 2 to 4 minutes. Be careful not to overcook or the garlic may burn. Transfer the vegetables to a large bowl and cover to keep warm.
3. Return the pan to high heat and add another teaspoon oil and half the chicken in a single layer. Cook until the pieces are lightly brown on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4 to 6 minutes. Add the cooked chicken the the bowl with the vegetables. Return the pan to high heat, add the remaining oil and cook the remaining chicken.
4. Return the vegetables and chicken to the pan to reheat if needed. Transfer to a medium bowl, add the sauce, and mix until well combined. Divide the stir-fry among 4 bowls, and serve.
Number of Servings: 4