Stir Fryed Chicken with Sweet and Sour Sauce
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| Recipe Rating: | |
| Categories: | Chicken, Asian, Quick & Easy |
| Serves: | 3 to 4 |
| Prep Time: | 20 Min |
| Cook Time: | 15 Min |
Ingredients
| 1 lb | boneless skinless chicken breasts or thighs |
| 2 clove | garlic, minced |
| peanut oil to stir fry | |
| marinade: | |
| 1 lg | egg white |
| 1 Tbsp | rice wine vinegar |
| 1 Tbsp | cornstarch |
| 3 to 4 c | veggies of your choice, bok choy or cabbage, carrots, celery, colored bell peppers, snow peas, asparagus, zuchinni, summer squash, mushrooms, onions or shallots, leeks, scallions, celery |
| sauce: | |
| 3/4 c | chicken broth |
| 2 tsp | cornstarch |
| 1/4 c | ketchup |
| 2 tsp | soy sauce |
| 3 Tbsp | rice vinegar |
| 1/4 c | sugar |
| 1/2 tsp | salt |
| 1 tsp | sesame oil |
| pinch | each salt and pepper |
Jane McMillan
Well Seasoned
Massena (now in FL), NY
janenov46
Member Since Oct 2010
Jane's Notes:
The recipe cames from the Food Network mag.
I am no stranger to stir fry, have been doing it for years, but what made this special is the sauces that they gave.
This is the sweet and sour and it really is as good as anything you have ever had out.
The recipe cames from the Food Network mag.
I am no stranger to stir fry, have been doing it for years, but what made this special is the sauces that they gave.
This is the sweet and sour and it really is as good as anything you have ever had out.
Directions
1 pound skinless boneless chicken breasts or thighs, thinly sliced against the grain.
Marinate chicken in 1 egg white,1 tablespoon Chinese rice wine, and 1 tablespoon cornstarch. Toss well to coat, cover and refrigerate 1 hour.
Meanwhile prep your veggies. If you julienne, juilliene all veggies, if you slice, slice them all. You want them fairly even in size so they cook all at the same time.
I usually slice on the bias.
I usually slice on the bias.
Drain the marinade from the chicken.
Place everything by the stove, this goes super fast.
Make your sauce now too.
Heat 1/4 inch peanut oil in a wok or skillet and stir fry chicken until nicely browned. Transfer to a plate, keep warm, and wipe out pan.
Heat pan to high heat with 2 tablespoons of oil. Add ginger, scallions, and a pinch of salt and pepper.
Add the veggies, starting with the ones that take the longest to cook, stir fry til crisp tender.
Add the chicken and the sauce,and stir until heated through and combined well, t hat will take about 3 minutes.
Serve with hot cooked rice and scallions for garnish.
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