Like most of America, Jamie Oliver and his Food Revolution have forced me to look at what I eat… especially beloved take out. I’m a sucker for Thai and Chinese take out- give me Pad Thai instead of pizza on movie nights anytime!
The Bethenny (Real Housewives NYC) bug also bit me and I put my own healthy twist on sweet and sour chicken, a Chinese take out classic… Jamie Oliver would certainly approve! I will admit this was REALLY quick (with the help of some time savers) and really good- I was quite impressed with myself! Also, this is crazy easy so you will stay zen!
Need:
2 chicken breasts from a rotisserie chicken (shredded in large chunks)
.75 jar apricot jelly
4 tablespoons soy sauce
5 shakes onion powder
5 shakes garlic powder
1 tablespoon white vinegar
1 package frozen Asian stir fry veggies
Brown rice
Hollyized Steps:
First get started making the brown rice and steam the frozen veggies so everything will be ready at the same time.
While the sides are cooking away on the stove, start making the tasty sauce. Add the jelly, soy sauce, vinegar, onion and garlic powder in a bowl. Whisk all the ingredients together until the jelly is no longer clumpy and forms a thick sauce. This will smell AMAZING!
Begin cooking the chicken! Place the shredded chicken in the pan and add a bit of water (couple tablespoons), then cover with a lid and cook on medium heat until the chicken is hot and tender. This shouldn’t take longer than 5 minutes.
Then add the sauce to chicken, stirring until all the chicken is coated. Let the chicken cook in the sauce on medium heat for about five more minutes so it will thicken and be more like a glaze. (You can also combine the veggies with the chicken and sauce, if you please.)
Finally, plating! Find a fun container or plate (I used my fabulous recycled palm leaf disposable plates) to give this dish a take out feel. Wasn’t that EASY!?!? This took less time than take out AND was healthier… just in time for swimsuit season!
oliver twist
Ingredients
- 2 chicken breasts from a rotisserie chicken (shredded in large chunks)
- .75 jar apricot jelly
- 4 tbsp soy sauce
- 5 shakes onion powder
- 5 shakes garlic powder
- 1 tbsp white vinegar
- 1 package frozen Asian stir fry veggies
- Brown rice
Instructions
- First get started making the brown rice and steam the frozen veggies so everything will be ready at the same time.
- While the sides are cooking away on the stove, start making the tasty sauce. Add the jelly, soy sauce, vinegar, onion and garlic powder in a bowl. Whisk all the ingredients together until the jelly is no longer clumpy and forms a thick sauce. This will smell AMAZING!
- Begin cooking the chicken! Place the shredded chicken in the pan and add a bit of water (couple tablespoons), then cover with a lid and cook on medium heat until the chicken is hot and tender. This shouldn’t take longer than 5 minutes.
- Then add the sauce to chicken, stirring until all the chicken is coated. Let the chicken cook in the sauce on medium heat for about five more minutes so it will thicken and be more like a glaze. (You can also combine the veggies with the chicken and sauce, if you please.)
- Finally, plating! Find a fun container or plate (I used my fabulous recycled palm leaf disposable plates) to give this dish a take out feel. Wasn’t that EASY!?!? This took less time than take out AND was healthier… just in time for swimsuit season!
