Wednesday, August 17, 2011

Sweet and Sour Chicken

By Paul Briand

This is another recipe offering posted on a bulletin board at my health club.

It comes via

It requires medium prep, but cooks up fast and flavorful, particularly with the sauce that combines honey, ginger, chili-garlic sauce, soy sauce and orange juice.

2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Serving suggestion, cooked brown rice
Chopped peanuts for sprinkling, optional

1. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, ginger soy sauce, orange juice and cornstarch, set aside;
2. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat;
3. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes;
4. Transfer the partially-cooked chicken to a plate. Reserve the pan;
5. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas;
6. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes;
7. Stir in the reserved chicken; whisk the sauce again and add it to the pan;
8. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes;
9. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Digg this

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