Best Ever Chinese Chicken
This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.
Yield
6 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | halves |
chicken breast halves, boneless, skinless
cut in pieces |
*
|
| 1 ½ | tablespoons | cornstarch |
|
| 1 | tablespoon | soy sauce, tamari |
|
| 3 | tablespoons | peanut oil |
|
| 1 | medium |
green bell peppers
thinly sliced |
|
| 4 | medium |
mushrooms
sliced |
|
| ½ | pound |
snow pea pods
cut in half |
|
| ½ | cup |
cashew nuts
or peanuts |
*
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon | cayenne pepper |
|
| sauce | |||
| 6 | tablespoons | soy sauce, tamari |
|
| 3 | tablespoons |
white wine
or apple juice |
|
| 1 ½ | tablespoons | apple cider vinegar |
|
| 3 | tablespoons | brown sugar |
|
| 1 | tablespoon | cornstarch |
|
| 1 | tablespoon | vegetable oil |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free
Directions
In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
Clean, cut and prepare all ingredients ahead of time, including sauce mixture (recipe follows).
In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2 to 3 minutes. Remove chicken from pan and set aside on a plate.
Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
Return chicken to pan with vegetables, add sauce and stir, and cook for another 1 minute until heated through. Serve over white rice.
SAUCE:
In a small bowl combine all ingredients and mix thoroughly.
Comments
I made this today!It was GREAT!