Indo Chinese Recipes
Skillet Sweet and Sour Chicken
Ingredients
SKILLET SWEET AND SOUR CHICKEN 2 whole chicken breasts, skinned and boned 2 tablespoons vegetable oil 1 1/2 cups thin onion rings 1 cup thinly sliced carrots 1 cup thinly sliced celery ONE (8 1/2-ounce) can pineapple tidbits, drained ONE (8-ounce) package frozen snow peas, thawed or use fresh SAUCE: 2 tablespoons cornstarch 2 tablespoons sugar 1/2 teaspoon ginger 2 tablespoons soy sauce 2 tablespoons vinegar ONE (10 1/2-ounce) can chicken broth
Instructions
Wash chicken breasts well under cold running water; pat dry with paper towels. Cut chicken into julienne strips, slicing across the grain of meat. Set aside. Heat oil in electric skillet at medium heat; add chicken strips and onion rings and saute until lightly browned, about 5 to 8 minutes. Add carrots, celery, drained pineapple tidbits and snow peas; stir to combine well. Saute for 3 to 4 minutes, stirring constantly. To make sauce, blend cornstarch, sugar, ginger, soy sauce, vinegar and chicken broth in small bowl. Stir until smooth. Pour over mixture in skillet; bring to boiling point, stirring constantly until mixture thickens. Serve with rice or noodles. Serves 4.