Szechwan-Style Chicken
Recipe originally from Libby's; serves 6-8
16 oz can pumpkin 1/2 c firmly-packed brown sugar 1/4 c soy sauce 2 T cider vinegar 2 T minced garlic 1/2 t crushed red pepper flakes (or more to taste) 1 c water 2 T oil 1/2 c finely-chopped green pepper cut-up broiler chicken 1/2 c chopped dry-roasted peanuts hot cooked rice
Anyone Here on the South Beach Diet 5226Meat" has traditionally been seen as beef and pork only. Fowl and seafood aren't considered meat by many. I can see someone becoming what is known as a pesco-pollo-vegetarian, and...
In large bowl, combine pumpkin, sugar, soy sauce, vinegar, garlic, and red pepper; mix well. Stir in water. Heat oil in large skillet, Dutch oven, or electric fry pan. Add green pepper; saute 1 minute. Remove peppers with slotted spoon; add to pumpkin mixture. Brown chicken in remaining oil, using additional oil if needed; drain. Sprinkle nuts over chicken. Pour pumpkin mixture over chicken. Cover; simmer 30 to 40 minutes or until chicken is tender, basting occasionally with sauce. Add a little water to thin the sauce, if needed. Spoon hot sauce onto large platter. Arrange chicken pieces over rice. Spoon about 1 c sauce over chicken. Serve with remaining sauce.
I've served this successfully to even finicky kids whose idea of Chinese food primarily is Jeno's egg rolls.
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