One of my favorite food blogs is Stepanie’s Kitchen. Steph is a young wife and mother from Utah who loves to to cook good, simple food. I have enjoyed many of her recipes, especially the ones she has created herself.
I love Chinese take out. In an effort to be more frugal and watch the calorie count, I have been on the hunt for a sweet and sour chicken recipe to replace the hankerin to dial for dinner. I came across this one on her website several weeks ago. Tonight, I decided to give it a try. It was delicious! I tweaked it a bit to fit my families tastes, but overall the sauce was light and tangy filled with yummy chunks of veggies.
One big change I made was to use tempura on the chicken strips. I love the crunchiness it adds to the dish. I just followed the instructions on the tempura mix and it was fabulous. I used canola oil to cut the fat. This is not a dish I will make more than one a month, so it’s OK to splurge a little on the calories. I also added more peppers and onions since my family loves them.
I served it with steamed broccoli and brown rice. I highly recommend this dish. It will now replace the heavy, too sweet, too greasy take out. Thanks Stephanie for sharing your gifts with the world. My family sure appreciated it tonight.
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