Sweet & Sour Chicken Stir-Fry

This delish concoction came from the Biggest Loser Family Cookbook. I added carrots and extra peppers for color, and think the result is yummy!

Sweet & Sour Chicken Stir-Fry

1 tbsp. cornstarch
1 tsp. garlic powder
1/4 salt
ground black pepper to taste
1 lb boneless, skinless chicken breasts, trimmed and cut into bite-size cubes
1 tbsp. toasted sesame oil, divided
1/2 each red, green, and yellow bell pepper, cut in half-inch pieces
1/2 onion, cut into half-inch pieces
3 carrots, cut into matchstick-size pieces
2 tbsp freshly minced garlic
1/2 cup bottled sweet & sour sauce

Heat half of the sesame oil in a large nonstick skillet over medium-high heat. Add peppers, carrots, and onion. Stir frequently until tender. Transfer to a bowl and keep warm.

Meanwhile, combine cornstarch, garlic powder, salt, and pepper in a bowl. Add chicken and toss to coat thoroughly. Transfer to skillet. Spread into a single layer and cook until juices run clear, about 5 minutes. Stir vegetables back in to reheat. Remove from heat; stir in sweet & sour sauce. Serve with rice.

Serves 4.

223 calories, 5g fat, 1g fiber, 283 mg sodium (does not include rice)

Curried Coconut Chicken

These days, anything with coconut in it attracts my attention, and this recipe just sounded so intriguing to me. I will warn you - it's not for the faint of heart. The recipe instructs you to heat oil and curry powder in a skillet. Be careful, because oil will burn quickly. It's not advisable to use olive oil for this, because it burns more easily than other oils. Vegetable oil is your best bet.

Don't be scared, though - once you get past the beginning, it's easy as can be, and it has a wonderful flavor. You can serve it with rice, couscous, flat breads, or veggies. Enjoy!

Oh, and a word to the wise - make sure you buy coconut milk, not coconut cream or cream of cocnut. I always find it in the ethnic foods section.

Curried Coconut Couscous

2 lb. boneless skinless chicken breasts, cut into 1/2-in chunks
1 1/2 tbsp vegetable oil
2 tbsp curry powder
1/2 onion, finely chopped
2 cloves garlic, minced
1 14-oz can coconut milk
1 14-oz can diced tomatoes (fire-roasted are best)
1 8-oz can tomato sauce
3 tbsp sugar (optional)

In a large skillet, heat oil and curry powder over medium heat for two minutes, stirring constantly. Stir in onions and garlic; cook for additional 5-7 minutes, or until onion is soft and turns clear. (Add more oil if necessary.) Add chicken, tossing to coat in oil and and cook for 7-10 minutes, or until juices run clear.

Add coconut milk, tomatoes, tomato sauce, and sugar (if desired) into pan, stirring to combine. Cover and simmer, stirring occasionally, for 30 minutes.