Sweet & Sour Chicken
Posted: Fri Nov 20, 2009 5:51 pmIngredients
1 lb Boneless, Skinless Chicken
5 tbsp Vegetable or Peanut Oil
1/2 tsp minced garlic
1/2 tsp finely chopped fresh ginger root
1 green bell pepper, chopped coarsely
1 onion, coarsely chopped
1 carrot finely sliced
1 tsp sesame oil
1 tbsp finely chopped scallion (I don't add this, but you may if you choose... it is meant for decoration
)
Marinade
2 tsp light soy sauce
1 tsp Rice wine
1/2 tsp salt
1/2 tsp Sesame oil
Sauce
8 tbsp Rice Vinegar (apple cider vinegar will work in a pinch)
4 tbsp Sugar (white table sugar will work well)
1 tsp Light Soy Sauce
6 tbsp Tomato Ketchup
Prepare
Place all marinade ingredients in a bowl and mix, add chicken pieces and let sit for at least 20 minutes.
To prepare the sauce, heat the vinegar in a pan and add sugar, soy sauce, and tomato ketchup. Stir to dissolve the sugar, then set aside.
In a preheated wok or deep frying pan, heat 3 tablespoons of the oil and stir fry the chicken until it starts to turn golden brown. Remove and set aside.
Wipe wok or pan clean, heat remaining oil and cook the garlic and ginger root until fragrant. Add the vegetables and cook for 2 minutes. Add the chicken and cook for an additional minute. Finally add sauce and sesame oil then stir in scallions (if desire) and serve with prepared rice.
Serves 4
1 lb Boneless, Skinless Chicken
5 tbsp Vegetable or Peanut Oil
1/2 tsp minced garlic
1/2 tsp finely chopped fresh ginger root
1 green bell pepper, chopped coarsely
1 onion, coarsely chopped
1 carrot finely sliced
1 tsp sesame oil
1 tbsp finely chopped scallion (I don't add this, but you may if you choose... it is meant for decoration
)
Marinade
2 tsp light soy sauce
1 tsp Rice wine
1/2 tsp salt
1/2 tsp Sesame oil
Sauce
8 tbsp Rice Vinegar (apple cider vinegar will work in a pinch)
4 tbsp Sugar (white table sugar will work well)
1 tsp Light Soy Sauce
6 tbsp Tomato Ketchup
Prepare
Place all marinade ingredients in a bowl and mix, add chicken pieces and let sit for at least 20 minutes.
To prepare the sauce, heat the vinegar in a pan and add sugar, soy sauce, and tomato ketchup. Stir to dissolve the sugar, then set aside.
In a preheated wok or deep frying pan, heat 3 tablespoons of the oil and stir fry the chicken until it starts to turn golden brown. Remove and set aside.
Wipe wok or pan clean, heat remaining oil and cook the garlic and ginger root until fragrant. Add the vegetables and cook for 2 minutes. Add the chicken and cook for an additional minute. Finally add sauce and sesame oil then stir in scallions (if desire) and serve with prepared rice.
Serves 4
