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| General Category : Main Course |
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| Food Group : Vegetables, Poultry-Chicken |
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| Preparation Method : Stir-fry |
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| This authentic Chinese sweet-and-sour sauce is universally appealing. |
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Ingredients
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3 boneless skinless chicken breasts (about 1-1/4 lb/625 g) |
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1-1/2 tbsp (22 mL) Chinese rice wine, dry sherry or sake |
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2 tsp (10 mL) grated gingerroot |
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1 egg, beaten |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) white pepper |
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1/4 cup (60 mL) cornstarch |
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1/3 cup (75 mL) chicken stock |
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1/4 cup (60 mL) ketchup |
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3 tbsp (45 mL) rice vinegar |
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1-1/2 tbsp (22 mL) soy sauce |
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2 tbsp (30 mL) granulated sugar |
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1 tsp (5 mL) sesame oil |
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2 cups (500 mL) vegetable oil |
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3 green onions, cut into 1-inch/2.5 cm long pieces |
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3 cloves garlic, minced |
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1 hot pepper, sliced |
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1 sweet pepper or 2 Cubanelle peppers, cut into bite-size pieces |
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Preparation
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Cut chicken into 1-inch/2.5 cm chunks; place in bowl and stir in wine, ginger, egg, salt, pepper and cornstarch. Let stand for 10 to 20 minutes. In small bowl, combine stock, ketchup, vinegar, soy sauce, sugar and sesame oil; mix until sugar is dissolved and set aside.
In wok or large skillet, heat vegetable oil over high heat. Fry chicken in batches, separating pieces, until golden brown, about 3 minutes; with slotted spoon, transfer to sieve set over bowl. Remove all but 2 tbsp /30 mL of oil from wok; add onions, garlic and hot and sweet peppers. Stir-fry until peppers are tender-crisp, 1 to 2 minutes. Add stock mixture; bring to boil.
Add chicken; stir-fry until sauce is thickened enough to coat chicken, 2 to 3 minutes. Transfer to serving dish.
Makes 4 servings.
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Nutritional information
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Per serving: about 365 cal, 35 g pro, 14 g total fat (2 g sat. fat), 24 g carb, 1 g fibre, 129 mg chol, 920 mg sodium. % RDI: 3% calcium, 10% iron, 7% vit A, 47% vit C, 10% folate.
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Source
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Homemakers Magazine: May 2006
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