Sweet and Sour Chicken with Vegetables Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 15 ounces skinned and boned chicken breasts, cut into thin strips, divided | ||
| Cornstarch | 1 Tablespoon | |
| 1 tablespoon peanut or vegetable oil, divided | ||
| Rice vinegar | 1/4 Cup (16 tbs) | |
| 1 packet instant chicken broth and seasoning mix, dissolved in 1/4 cup hot water | ||
| 1 tablespoon each dark corn syrup and dry sherry | ||
| 1 teaspoon Chinese sesame oil | ||
| Mushrooms | 1 Cup (16 tbs), quartered | |
| Sliced red bell pepper | 1/2 Cup (16 tbs) | |
| Ginger root | 1 Tablespoon, minced | |
| Garlic | 2 Clove (5gm), minced | |
| Ears of corn | 1 Cup (16 tbs) | |
| Minced parsley | 2 Tablespoon | |
Directions
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).
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).
Chef
