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    Sweet & Sour Chicken Stir-Fry


    Source of Recipe


    Maryc60123/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8172.1

    List of Ingredients




    2 Large Chicken Breast Halves ... cut in 1" cubes
    1 stalk celery ... sliced on diagonal
    1/2 large red and/or green pepper ... cut in chunks
    1 8oz. can pineapple tidbits (chunk pineapple ok too)
    2 green onions, chopped fine

    SAUCE:
    1 Tbsp. cornstarch
    1/3 cup firmly packed brown sugar
    1/4 tsp. ground ginger
    2 Tbsp. soy sauce
    1 Tbsp. dry sherry
    1/4 cup wine vinegar
    1/4 cup chicken broth
    juice from can of pineapple
    (Blend together cornstarch & brown sugar. Add remaining ingredients, blending until smooth.)

    Recipe



    Heat wok or frypan to Medium-High.

    Stir fry chicken pieces until lightly browned in 1 - 1/12 Tbsp Oil. Remove and set aside.

    Add a bit more oil if needed and stir fry celery and pepper(s) until tender crisp. Add drained pineapple and heat for a bit. Add back the cooked chicken.

    Stir sauce ingredients very well and add to wok (push everything else to side and put in center). When it starts to thicken and bubble, stir all together. Add green onion (if desired) just before serving.

    Serve over rice.

    Note: Sometimes I coat chicken in a tempera type batter which is soooo good. However, then after cooking the chicken, keep warm in oven so it stays crunchy. Mix everything as above BUT add chicken just before serving so it doesn't get soft.

    Good too with Chinese noodles sprinkled on top.

    3 servings; 2 generous servings

 

 

 

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