stir fryed chicken with sweet and sour sauce

Name: Stir Fryed Chicken with Sweet and Sour Sauce
Prep time: 20 min
Cook time: 15 min
Yield: 3
Cuisine: Asian
Ingredients: 1 pound(s) boneless skinless chicken breasts or thighs; 2 clove(s) garlic, minced; - peanut oil to stir fry; - marinade:; 1 large egg white; 1 tablespoon(s) rice wine vinegar; 1 tablespoon(s) cornstarch; 3 to 4 cup(s) 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 cup(s) chicken broth; 2 teaspoon(s) cornstarch; 1/4 cup(s) ketchup; 2 teaspoon(s) soy sauce; 3 tablespoon(s) rice vinegar; 1/4 cup(s) sugar; 1/2 teaspoon(s) salt; 1 teaspoon(s) sesame oil; pinch - each salt and pepper

(3 RATINGS)

145 Pinches 2 Photos

Jane Whittaker

Massena (now in FL), NY

Updated on Nov 20, 2010

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.

Rate

prep time 20 Min

cook time 15 Min

method Stir-Fry

yield 3 to 4

Ingredients

1 pound boneless skinless chicken breasts or thighs
2 cloves garlic, minced
- peanut oil to stir fry
- marinade:
1 large egg white
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
3 to 4 cups 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 cup chicken broth
2 teaspoons cornstarch
1/4 cup ketchup
2 teaspoons soy sauce
3 tablespoons rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon sesame oil
pinch - each salt and pepper

How To Make stir fryed chicken with sweet and sour sauce

Step 1

1 pound skinless boneless chicken breasts or thighs, thinly sliced against the grain.

Step 2

Marinate chicken in 1 egg white,1 tablespoon Chinese rice wine, and 1 tablespoon cornstarch. Toss well to coat, cover and refrigerate 1 hour.
Step 3

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.
Step 4

Drain the marinade from the chicken.
Step 5

Place everything by the stove, this goes super fast.
Step 6

Make your sauce now too.
Step 7

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.
Step 8

Heat pan to high heat with 2 tablespoons of oil. Add ginger, scallions, and a pinch of salt and pepper.
Step 9

Add the veggies, starting with the ones that take the longest to cook, stir fry til crisp tender.
Step 10

Add the chicken and the sauce,and stir until heated through and combined well, t hat will take about 3 minutes.
Step 11

Serve with hot cooked rice and scallions for garnish.
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