Best Ever Chinese Chicken
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|4||boneless, skinless chicken breasts, cubed|
|1 Tbsp||soy sauce|
|3 Tbsp||peanut oil|
|1||green bell pepper, sliced|
|1/2 lb||snow peas, cut in half|
|1/4 tsp||ground ginger|
|1/4 tsp||cayenne pepper|
|6 Tbsp||soy sauce|
|3 Tbsp||white wine|
|1/2 Tbsp||cider vinegar|
|3 Tbsp||brown sugar|
OWENSBORO, KY (pop. 57,265)
Member Since May 2010
MY DAUGHTER BROUGHT HOME HER FRIENDS FROM CHINA. I WANTED TO MAKE SOMETHING THEY COULD RELATE TO SO I TRIED THIS RECIPE. IT WAS EASY TO ASSEMBLE AND MAKE. NOT ONLY DID THE FRIENDS FROM CHINA LOVE IT BUT MY FAMILY ALSO LOVED IT. I WILL BE MAKING IT AGAIN.
In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
Remove chicken from pan and set aside on a plate.
Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
Return chicken to pan with vegetables, add sauce and stir.
Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.