So now that the sparklers are out and the champagne is empty, we are forced to deal with that pesky list of new year's resolutions. I will be the first to admit that my past resolutions all revolved around a new diet and/or exercise regime and something along the lines of this was going to be the year my body finally turned into a size 2. Well, years have come and gone and I am not, nor will I ever be, a size 2. I have come to the realization that new year's resolutions based on criticizing my body are worthless. I am done with them. So-- your next question would obviously be, what are my new years resolutions this year? I will gladly tell you. First, I am going to try to make recipeasy more personal and post on a regular basis. Since I am quickly approaching internship application deadlines, I am not sure how often I will be able to post, but I will do my best to post at least 2-3 times per week. My second resolution is to cook more and try new recipes. What are your new years resolutions?
I tried to start my year off right by picking a delish-sounding sweet and sour chicken recipe from Cooking Light. Justin and I made a list and went to the store to pick up all the ingredients. I headed to grab the apricot reserves, since Justin looked like I had spoken in a different language when I asked him to grab them, and he took off to pick out the chicken breasts. We met back at the cart and Justin was empty-handed. There wasn't a single chicken breast in the entire store. We asked three different people. Apparently, there was a super sweet sale on chicken breasts and we got screwed. So now what? We could drive to another store, but I knew Justin was out of patience. He hates grocery shopping with me. We head home, compromise and eat at the vietnamese restaurant next to Justin's apartment. Hopefully, we will be able to find some chicken tonight so I can attempt this sweet and sour chicken recipe---
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup fat-free, lower-sodium chicken broth
3 tablespoons apricot preserves
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons Thai chile paste
Preparation
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.
Nutritional Info
1/4 recipe: 264 calories, 5.5g fat
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