Well, 2013 you sneaked up on me. All of my Christmas decorations are finally put away, and Valentine decorations have gone up, too. Yet, I'm still trying to fathom how it's been 10 years that I have graduated college. For reals? And more importantly how is it that in four short months, Elena will be a one year old and soon after that we will be welcoming her baby brother in 5 months! Oh.my.goodness. Time is ticking fast, and I'm already gathering ideas for Elena's 1st year birthday and cupcake's Lego-themed nursery before it's too late.
I'm not jumping on a resolution bandwagon due to my pregnancy self because I might be bound to bake a batch of brownies for myself or visit my favorite waffle sandwich shop for fried chicken and waffles. But I do partake in healthy eating and moderate exercise because I'm setting the path for Elena. We want to be healthy to watch Elena and cupcake grow up, get married and see our future grandchildren and great-grandchildren someday. Having a child sometimes gives you perspective on what's important in life.
Thankfully, my second trimester of my pregnancy has been awesome so far. I have been cooking more meals lately, prepping lots of baby food for Elena and chasing her all around the house. We squeeze in some outdoor walks when it's not too cold and she watches mommy do yoga in the living room. This scrumptious meal easily came together because Eric and I used to frequent PF Chang's during our college years for many of our dinner dates or nights that we never made dinner. I modified the original recipe by baking the chicken instead of frying it thus making it a slightly healthier version. I served this over a bed of basmati rice and a side of steamed broccoli.
Delicious way to enjoy sweet and spicy chicken at home!
Adapted from Epicurious
ZipList Add Recipe
1 teaspoon sesame oil
3 to 4 cloves garlic, minced
3 tablespoons green onions, chopped
1 cup pineapple juice
2 tablespoons sweet-chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
2 chicken breasts, chopped into 1-inch pieces
1/3 cup cornstarch
Preheat oven to 350 degrees. Spray a large jelly roll pan or large 9x13 baking dish with cooking spray. Set aside.
Warm the sesame oil in medium saucepan over medium-high heat. Saute the garlic and green onions for about 15 seconds, or until fragrant not allowing them to burn. Add the pineapple juice, sweet chili sauce, vinegar, sugar and soy sauce.
In a small bowl, mix the cornstarch and water together. Add it to the saucepan and bring the mixture to a boil. Simmer sauce on medium heat for about 4 to 5 minutes or until thick and syrupy.
In a medium bowl, toss the chopped chicken with the cornstarch and mix until well-dusted. Place on prepared baking dish. Bake for 17 to 20 minutes, until chicken is no longer pink.
In a large wok or large skillet over medium heat, combine the baked chicken and sauce until well-coated. Garnish with additional green onions and sesame seeds if desired.
Yield: 4 servings
Review: Love take-out fake-out nights at home. Makes me feel like we're dining out without spending too much money!