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Sweet And Sour Chicken Recipe
Making sweet and sour chicken does not have to be difficult. You can make the best tasting Sweet and Sour Chicken with this easy recipe.
Ingredients for sweet and sour chicken:
12 oz (375 g) boneless skinless chicken thighs or breasts
1 tbsp (15 ml) soy sauce
4 tsp (20 ml) cornstarch
1/4 tsp (1 ml) pepper
4 green onions
2 carrots
1 sweet red or yellow pepper
3/4 cup (175 ml) chicken stock
2 tbsp (25 ml) rice or cider vinegar
2 tbsp (25 ml) ketchup
4 tsp (20 ml) granulated sugar
1/4 tsp (1 ml) salt
4 cups (1 l) bean sprouts
2 tbsp (25 ml) vegetable oil
1/3 cup (75 ml) blanched almonds
2 cloves garlic, minced
1/2 tsp (2 ml) sesame oil
Cooking Instructions:
Cut chicken into bite-size pieces. In bowl, mix together chicken, 1 tsp (5 ml) of the soy sauce, 2 tsp (10 ml) of the cornstarch and pepper until chicken is coated. Set aside.
Cut onions into 1-inch (2.5 cm) lengths. Thinly slice carrots. Seed, core and cut red pepper into 1-inch (2.5 cm) chunks. Set aside.
In small bowl, dissolve remaining cornstarch in remaining soy sauce; stir in stock, vinegar, ketchup, sugar and salt until sugar is dissolved. Set aside.
In microwaveable bowl, cover and microwave bean sprouts and 1 tbsp (15 ml) water on high for 3 minutes; drain and transfer to serving plate.
In a wok or skillet, heat oil over high heat; stir-fry chicken and almonds, in 2 batches, until lightly browned, about 2 minutes per batch. Remove with slotted spoon; set aside.
Add garlic, green onions, carrots and red pepper to pan; stir-fry just until pepper and carrots are tender, about 3 minutes. Add chicken mixture; stir-fry for 30 seconds. Add stock mixture and bring to boil; cook until thickened and juices run clear when chicken is pierced, about 2 minutes. Stir in sesame oil. Pour over bean sprouts.
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