I developed a delicious recipe for a chicken-and-rice dish that is good for you (as differentiated from the yummy but not-so-healthy chicken-and-rice made with cream of mushroom soup). I have been waiting for a recipe contest to come along so that I might stand a chance at winning a prize with this all-mine recipe. So I was excited to see a postcard arrive in the mail, mentioning a recipe contest.
Bummers! Turns out the prize is the privilege of being on a local cooking show, and having the host "healthy-up" your recipe. No money? Sorry, but a trip to Madison to have a mainstream-nutrition guy try to make my healthy recipe healthier (by using margarine instead of butter?? using lite soy sauce instead of real??) ain't gonna happen.
Nevertheless, I thought the sample recipe on the flyer looked like it was worth a try: Thai Chili Chicken. But once I started making it (and then tasting it) I wondered. This recipe had 1 pound of chicken and 1 quart of chopped veggies to stir-fry ... and a half-cup of sugar. A half cup for only one pound of chicken and one quart of vegetables? And this is supposed to be for "health-conscious foodies"? Excuse me. I admit I am far too fond of my sugar. But even we thought this was too sweet, and that's after I downgraded the amount of sugar by making the recipe with 50% more chicken and about three times the amount of vegetables.
If this is what passes for health-conscious cooking, no wonder the doctors don't take me seriously when I say we have a good diet. Our diet makes "healthy diets" look like junk food.
Okay. Rant over. I promise. (For a little while.)
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A HALF A CUP of sugar in a stir fry sauce? What on earth?! I always wing my stir-fry sauces, and they usually have just a squeeze of honey, that's all.
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