Sweet & Sour Chicken Stir-Fry

By Leslie Blythe  , ,   

December 1, 2014

Sweet & Sour Chicken Stir-Fry makes a great fast and easy weeknight meal.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 6 - 8 Servings

Ingredients

Sweet and Sour Sauce

1/2 cup cider vinegar

1/2 cup packed brown sugar

1/2 cup ketchup

1/4 cup cornstarch

1/4 cup unsweetened pineapple juice

2 Tablespoons soy sauce

Chicken

2 pounds boneless, skinless, chicken breasts, cut into 3/4 inch cubes

1 egg, beaten

1/2 cup cornstarch

6 Tablespoons peanut oil

2 bell peppers, red & green, seeded and cut into 1 inch squares

1 medium onion, cut into wedges, layers separated

1/4 pound mix stir fry vegetables, ends and strings removed

cooked rice

Directions

1Make the Sweet & Sour sauce and set aside.

2Dip chicken cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly. Shake off excess.

3Place a wok over high heat. When wok is hot, add 2 tablespoons of the oil. When oil is hot, add half the chicken. Stir fry until evenly browned about 5 to 7 minutes. Remove chicken from wok, and set aside. Repeat to brown remaining meat, adding more oil as needed.

4Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins). Stir sweet and sour sauce and add to wok. Stir until sauce boils and thickens.

5Return chicken to wok and stir until heated through. Serve with hot cooked rice.

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