What's for Dinner? Sweet and Sour Chicken Strips

Kim Conte
4

chicken skewersMy MIL made us yummy (but healthy!) Sweet and Sour Chicken Strips for dinner last night. It's a quick, little recipe that you can mix up the night before, marinade overnight, and then grill on skewers or broil in about 10 minutes. Serve with rice and a veggie, and you've got an easy meal! I've also included her recipe for Dipping Sauce—which is optional, but I find goes quite nicely with the strips.

Sweet and Sour Chicken

1/2 cup soy sauce

2 tablespoons sugar

6 cloves garlic, finely chopped

2 tablespoons sesame seeds, toasted

1/4 cup finely chopped green onion (discard white part)

1 tablespoon fresh ginger, minced OR 1/8 teaspoon ginger

2 lb. boneless chicken, sliced into thin strips

Skewers (if grilling)

Combine soy sauce, sugar, garlic, sesame seed, green onion, and ginger in large resealable plastic bag or container with tight-fitting lid. Add chicken strips. Marinade strips in refrigerator for at least 2 hours or overnight. Remove meat from mariande. Discard marinade.

To grill: Place chicken strips on kabob skewers. Grill 3-5 minutes per side or until cooked through.

To broil: Place chicken strips on broiling pan coated with cooking spray. Broil 3-5 minutes per side or until cooked through.

 

Dipping Sauce (optional)

1/3 cup sugar

2 tablespoons cornstarch

1/3 cup soy sauce

3 tablespoons vinegar

Combine sugar and cornstarch in saucepan. Add soy and vinegar. Cook over medium heat, stirring slightly until mixture begins to bubble and thicken. Remove from heat and set aside in bowl.

Have you ever made sweet and sour chicken?

 

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