Our family has always loved kielbasa. I can remember being in high school and buying “hot lunch” on the days that kielbasa was on the lunch menu.
Lately we’ve been buying it to use every once in a while for our meals, just to break things up, as long as it’s a lowfat turkey kielbasa, not the regular kind. All of our kids like it and it’s affordable. We find ours at Aldi’s.
Recently Don found a recipe for a lowfat sweet and sour sauce for chicken, on food.com, and he used it to make the kielbasa. It was delicious. We served it with a lowfat couscous and a side of broccoli. Everyone loved it, we’d make it again, and I’d make it for chicken too!
Today I share that recipe with you for my What’s for Dinner Wednesday post. It might make a healthier option for a Superbowl Sunday game dish in a couple of weeks, if you’d like to give it a try.
1/4 cup chicken stock
2 stalks celery, diagonally sliced
1 onion, thinly sliced lengthwise
1 small red bell pepper, cut in strips
1 small green bell pepper, cut in strips
1/3 cup pineapple juice or 1/3 cup orange juice
2 tablespoons packed brown sugar (can use more)
2 tablespoons white vinegar
3 tablespoons soy sauce (or to taste)
1 tablespoon cornstarch
1 cup mangoes or 1 cup pineapple chunk
1 pinch salt and pepper
In a large skillet, bring chicken and stock to a simmer over med-high heat.
Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
Mix together the juice, brown sugar, vinegar and soy sauce until blended.
Stir into skillet; bring to a boil.
Cook, stirring for about 2 minutes, or until glossy and thickened.
Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.