Best Ever Chinese Chicken

Name: Best Ever Chinese Chicken
Yield: 6
Cuisine: Asian
Ingredients: chicken breast halves, boneless, skinless; cornstarch; soy sauce, tamari; peanut oil; green bell peppers; mushrooms; snow pea pods; cashew nuts; ginger; cayenne pepper; soy sauce, tamari; white wine; apple cider vinegar; brown sugar; cornstarch; vegetable oil

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 servings

Prep

10 min

Cook

15 min

Ready

25 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

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

Ingredients

Amount	Measure	Ingredient	Features
4	halves	chicken breast halves, boneless, skinless cut in pieces	*
23	ml	cornstarch
15	ml	soy sauce, tamari
45	ml	peanut oil
1	medium	green bell peppers thinly sliced
4	medium	mushrooms sliced
226.8	g	snow pea pods cut in half
118	ml	cashew nuts or peanuts	*
1.3	ml	ginger ground
1.3	ml	cayenne pepper

sauce
9E+1	ml	soy sauce, tamari
45	ml	white wine or apple juice
23	ml	apple cider vinegar
45	ml	brown sugar
15	ml	cornstarch
15	ml	vegetable oil

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.