Cheater!

Cravings. They are just not our friends, are they? You go along... doing your thing... eating right and feeling great when all of a sudden - WHAM! - it hits. Something comes to mind that you haven't eaten in ages and is a total no-no... whether it's because it's chocked full of gluten or it has more fat in it than you are supposed to consume in a week... or BOTH.

I mentioned in a previous post ("Chinese Food, My Way") that I love... love... love... Sweet and Sour Chicken. The only problem is that I just cannot justify the deep fried chicken in sugary sweet sauce. It just screams "guilty conscience". So, I don't eat it. I just dream about it.

Often.

I do have, however, a really yummy recipe for a much lighter version of my beloved S&S Chicken. The chicken isn't breaded and deep fried and the sauce is not as sickeningly sweet. It's a light, gluten free AND diet-friendly version that I go to when I'm really feelin' the craving for the evil version.

Get thee back, Chinese takeout Sweet and Sour Chicken!

Gluten Free Sweet and Sour Chicken

2 boneless, skinless chicken breasts

1/4 cup chicken stock

2 stalks celery, cut on the bias

1 onion, thinly sliced

1/2 cup each yellow and red pepper, cut in strips

1/3 cup pineapple juice

2-3 Tbsp brown sugar

2 Tbsp rice vinegar

4 tsp cornstarch

2 Tbsp tamari sauce (or soy sauce)

3/4 cup pineapple chunks

Cut chicken in strips. In a large skillet brink the chicken and stock to a summer over medium heat. Add celery, onion and peppers. Cook, stirring often, for about 5 minutes. Mix together the juice, vinegar, brown sugar, cornstarch and tamari sauce in a small bowl until blended. Add to skillet and bring to a boil. Cook for about 2 minutes until thickened. Add pineapple chunks. Simmer for about 2 minutes until heated through.

Serve over rice. Serves 4 people.