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Sweet And Sour Chicken With Vegetables

Diet.Chef's picture
Ingredients
  Skinned boned chicken breasts 15 Ounce, cut into thin strips, divided
  Cornstarch 1 Tablespoon
  Peanut oil/Vegetable oil 1 Tablespoon, divided
  Rice vinegar 1⁄4 Cup (4 tbs)
  Instant chicken broth and seasoning mix 5 Ounce, dissolved in 1/4 cup hot water (1 Packet)
  Dark corn syrup 1 Tablespoon
  Dry sherry 1 Tablespoon
  Chinese sesame oil 1 Teaspoon
  Quartered mushrooms 1 Cup (16 tbs)
  Diagonally sliced scallions 1⁄2 Cup (8 tbs) (Green Onions)
  Bell pepper strips 1⁄2 Cup (8 tbs) (Red Or Green, 2 X 1/4-Inch Strips)
  Minced gingerroot 1 Tablespoon, pared
  Garlic 2 Clove (10 gm), minced (Small Cloves)
  Chinese pea pods 1 Cup (16 tbs) (Stem Ends And Strings Removed)
  Baby corn ears 1 Cup (16 tbs) (Frozen)
  Minced fresh cilantro/Parsley 2 Tablespoon (Chinese Parsley)
Directions

In 1-quart bowl combine chicken and cornstarch, tossing to coat.
In 12-inch nonstick skillet heat 1 1/2 teaspoons peanut oil; add half of the chicken and cook over high heat, stirring constantly, until golden brown, about 2 minutes.
Using a slotted spoon, remove chicken from skillet and set aside.
Repeat procedure using remaining peanut oil and chicken and set aside.
In small bowl combine vinegar, dissolved broth mix, corn syrup, sherry, and sesame oil; stir to combine and set aside.
To same skillet add mushrooms and saute until moisture has evaporated, about 2 minutes.
Stir in scallions, bell pepper, gingerroot, and garlic and saute until vegetables are tender-crisp, about 1 minute.
Add pea pods and corn and stir to combine.
Pour vinegar-broth mixture into skillet; return chicken to skillet and cook over high heat, stirring occasionally, until chicken is heated through and liquid is slightly thickened, about 1 minute.
Serve sprinkled with cilantro (or parsley).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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