Sweet & Sour Chicken Stir-Fry
By Leslie Blythe Asian, Chicken, Chinese Stir Frying
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
1/4 cup unsweetened pineapple juice
Chicken
2 pounds boneless, skinless, chicken breasts, cut into 3/4 inch cubes
2 bell peppers, red & green, seeded and cut into 1 inch squares
1 medium onion, cut into wedges, layers separated
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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