Sweet and Sour Chicken with Vegetables
|Skinned boned chicken breasts||15 Ounce, cut into thin strips, divided|
|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)|
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).