Sweet and Sour Chicken

So the inspiration for this dish came from, of all places, a Weight Watchers frozen meal. I can be super lazy about preparing decent food for lunch at work, and on the days that I don't know what to eat there's always a Lean Cuisine or WW meal to back me up. (I don't really recommend this, since Lean Cuisines probably violate about 50% of the guidelines in In Defense of Food, but we can't all be perfect.)

Anyways, so I picked up a new WW meal to try, the sweet and sour chicken. And when I tasted it, I thought, this would be easy to make at home! And so it was.

Sweet and Sour Chicken

Comments & Modifications:

• Er, I kind of didn't measure too well on this one either. I have no idea how much chicken I used, although it might have been close to a pound. Also, I really like red peppers and pineapple, so I put lots of those in too.
• I used boneless skinless chicken breasts, as usual. I don't know if it's the egg white marinade or what, but this chicken came out super tender and flavorful, more so than I've ever been able to achieve. There wasn't much of a coating, but it was okay because the chicken was so tender.
• I used all red peppers because that's what I had. Also, have you seen the price of yellow peppers at the supermarket?
• I followed the recipe for the sauce pretty closely, and even measured! But then at the end I threw in a bit extra brown sugar, and some of the leftover pineapple juice, since that's what I like.
• I added some extra cornstarch at the end to thicken up the sauce. It's hard to eat watery rice with chopsticks, after all.
• This went perfectly with a scoop of brown rice.
  

Verdict: In case you couldn't tell, I really liked this dish. I'll definitely make this again. Never again will I get the nasty sweet and sour chicken from the Chinese restaurant! This is way better! The sauce even had that weird reddish color as the restaurant stuff, but it was nice to actually know what was in it.