|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||2%|
|Total Sugars 14g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A cousin of sweet and sour chicken, this glazed chicken dish replaces the pineapple with guava. Guava is a tropical fruit with a sweet spicy flavor that is excellent in savory dishes. Quick enough for a week night dinner, special enough for the weekend, the recipe comes together easily with store bought guava jelly and pantry staples.
1 pound chicken breast tenderloins
1/2 cup flour
1 large egg white
1/2 cup guava jelly
3 tablespoons vinegar
2 tablespoons soy sauce
1/4 cup brown sugar, packed
1/2 cup water
2 tablespoons cornstarch
1 tablespoon finely chopped ginger
4 to 6 tablespoons vegetable oil
Place the flour in a shallow bowl, and season with salt and pepper. Place the egg white in a separate bowl, and whisk gently.
Dip the chicken pieces in the flour, then in the egg white, then in the flour again.
Heat 4 tablespoons oil in a wok or large skillet on medium high heat. When the oil is hot, add the chicken pieces, and cook briefly, turning once, until they are golden brown on both sides and just cooked through. Set aside.
In a small bowl, stir 2 tablespoons water into the cornstarch and whisk until smooth. Set aside.
In a saucepan, mix the jelly, soy sauce, brown sugar, vinegar, and water, and bring to a boil. Simmer gently, stirring, for 1 to 2 minutes.
Stir in cornstarh mixture and continue to simmer, stirring, until mixture starts to thicken.
In same wok or skillet that cooked the chicken, heat the remaining oil (adding more if necessary) and sauté the garlic, until soft and fragrant.
Add the guava sauce to the skillet, and add the chicken pieces.
Heat chicken through, stirring to coat with the glaze.
Serve over rice.