I’ve had this Cooking Light recipe tucked into my client recipe files for a while now but never made it til today. So glad I did! I’m not generally a fan of sweet & sour anything – usually it’s gloppy, weird, starchy, and sickly sweet – but this is a keeper. I added snow peas and carrots; you could toss in broccoli florets or cauliflower or asparagus or any green veggie for a quick one-dish meal. Omit or cut back on the Sriracha if you don’t want it spicy; double the sauce ingredients if you like it saucy. If you’ve been meaning to try PB2 peanut butter powder, this is a great reason to buy it! Then you’ll have it on hand to mix into Greek yogurt, smoothies, etc. for great flavor but a fraction of the fat and calories of peanut butter. But you can also make this without it, and just use more flour, though you’ll miss the yummy nutty flavor.
(My changes: I used chicken stock instead of water for the sauce just because I had some sitting in front of me, and only a few drops of Sriracha. I added snow peas and carrots to make it a one-dish meal, and skipped the cilantro.)
Find the recipe on Cooking Light: