The best weeknight recipes are those that are versatile enough to work not just with what you want, but also what you have.
As in this simple recipe for sweet-and-sour chicken. In a creative take on this classic Asian takeout, the lightly sweet and tangy chicken is intended to be nestled into a sub roll. But if you don’t have any or simply aren’t in the mood, it does just as well over noodles, wrapped in a flour tortilla or even – ready? – over rice.
Likewise, you could turn this into a sweet-and-sour beef or pork by using an equivalent amount of sirloin or pork tenderloin (adjust cooking times as needed). If vegetarian is more your style, cubes of extra-firm water-packed tofu would be delicious, as would the wheat protein known as seitan.
Even the sauce is agreeable to tinkering. For a spicy take, add a splash of hot sauce (sweet-and-heat-and-sour), a pinch of red pepper flakes or some finely diced jalapeno peppers.
SWEET-AND-SOUR CHICKEN GRINDERS
Start to finish: 25 minutes
Servings: 4
2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 teaspoon hot sauce
2 tablespoons apricot or peach jam
1 tablespoon cornstarch
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, halved and thinly sliced
1 large red bell pepper, cored and thinly sliced
1 large green bell pepper, cored and thinly sliced
1 cup chunk pineapple, and 1/2 cup of the canning juice
Salt and ground black pepper, to taste
Four 6-inch sub rolls
In a small bowl, whisk together the soy sauce, vinegar, hot sauce, jam and cornstarch. Set aside.
In a medium bowl, combine the flour and chicken, tossing to coat. Set aside.
In a large saute pan over medium-high, combine the butter and oil. Heat until the butter has melted. Add the chicken and brown on all sides, about 5 minutes.
Add the onion, both peppers and the pineapple juice. Saute until the chicken is cooked through and the onions are tender, about another 4 minutes. Add the pineapple, then cook until heated.
Stir in the soy sauce mixture and cook, stirring constantly, until thickened, about 2 minutes. Season with salt and pepper.
Spoon chicken, vegetables and sauce into each sub roll.
Nutrition information per serving: 521 calories; 89 calories from fat; 10 g fat (3 g saturated; 0 g trans fats); 106 mg cholesterol; 62 g carbohydrate; 47 g protein; 7 g fiber; 807 mg sodium.
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