Oriental Chicken Alabama Style
Source of Recipe
Aunt Saunny
Yield: 4 nice servings
Great with steamed rice
1-1/2 pounds boneless, skinless chicken breasts
4 tablespoons Soy Sauce, divided
1 cup green peas and carrots--frozen type --defrosted
2 large cloves garlic, pressed
1/2 cup cornstarch
2/3 cup vegetable oil
1 large clove garlic, thinly sliced
1 cup sliced mushrooms
1 jar pimientoes
1/2 teaspoon crushed red pepper
1/2 teaspoon minced fresh ginger root
1/2 cup light corn syrup
1 cup sweet & sour sauce
2 tablespoons sugar
2 tablespoons rice vinegar
1 teaspoon sesame seed
1. Cut chicken into 1-inch square pieces. Combine 3 tablespoons soy sauce, and pressed garlic in small bowl; stir in chicken. Let stand 15 minutes.
2. Coat half of chicken pieces lightly with cornstarch; shake off excess.
3. Heat oil in large skillet over medium-high heat. Add chicken pieces; reduce heat to medium. Cook about 3-1/2 minutes on each side, or until no longer pink in center. Remove with slotted spoon and drain on paper towels; keep
warm. Repeat procedure with remaining chicken.
4. Drain off all but 1 teaspoon oil from skillet. Add sliced garlic, red pepper mushrooms,pimientoes and ginger; stir-fry 1 minute over medium heat.
5. Stir in corn syrup, sweet & sour sauce ,peas and carrots, sugar, vinegar and remaining . soy sauce. Bring to boil; cook, stirring constantly, until mixture starts to thicken.
6. Stir in cooked chicken pieces until well coated with sauce and heated through.
7. Turn out into serving bowl and sprinkle sesame seed over
chicken and sauce.
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