As discussed in Episode 36 of the Wise Eats Podcast:
Chinese on Christmas is a staple, but again, today I would never eat anything fried like crab rangoons, or even Chinese for that matter. It’s really the worst of the worst. Just a combination of trans fat, high fructose corn syrup, hydrogenated oils, MSG, sugar, and refined flours. These days, I don’t even mess with Chinese, but here is a recipe that is just as good, if not better, than sweet n’ sour chicken:
Baked Curry Chicken aka Healthy Sweet & Sour Chicken
- 4 Boneless Chicken Breasts
- 1/2 Cup Honey 85g
- 1/4 Cup Butter, Melted 55g
- 1/4 Cup Yellow Mustard 65g
- 1 Tsp. Salt 5.6g
- 1 Tsp. Curry Powder 2.2g
- Combine all ingredients together in baking dish
- Halve the chicken breasts to make them thinner
- Fully coat chicken in mixture
- Bake at 375 degrees from 40-45mins Serve with some jasmine white rice and enjoy!
Nutrition Facts – 1 Piece of Chicken (6oz/128g)
Calories 300
Fat 14.5g
Protein 24.5g
Carbs 16.7g
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