I put this on to cook for the family on a day when I knew I wouldn't be home for dinner. They ate it all, so I didn't get a chance to taste it! They said it was really good and they want me to make it again. I definitely will, but I'll be around to eat it with them this time!
This also really works great for those that have a busy schedule and sometimes don't have time to make dinner.
You'll be pleased to know, however, that making sweet and sour chicken does not have to be difficult. Some simple tips can make the whole experience easy and fun. Go ahead to cook it and enjoy!
Ingredients of the sweet and sour chicken recipe:
12 oz (375 g) boneless skinless chicken thighs or breasts
1 tbsp (15 ml) soy sauce
4 tsp (20 ml) cornstarch
1/4 tsp (1 ml) pepper
4 green onions
2 carrots
1 sweet red or yellow pepper
3/4 cup (175 ml) chicken stock
2 tbsp (25 ml) rice or cider vinegar
2 tbsp (25 ml) ketchup
4 tsp (20 ml) granulated sugar
1/4 tsp (1 ml) salt
4 cups (1 l) bean sprouts
2 tbsp (25 ml) vegetable oil
1/3 cup (75 ml) blanched almonds
2 cloves garlic, minced
1/2 tsp (2 ml) sesame oil
Directions of the sweet and sour chicken recipe:
Cut chicken into bite-size pieces. In bowl, mix together chicken, 1 tsp (5 ml) of the soy sauce, 2 tsp (10 ml) of the cornstarch and pepper until chicken is coated. Set aside.
Cut onions into 1-inch (2.5 cm) lengths. Thinly slice carrots. Seed, core and cut red pepper into 1-inch (2.5 cm) chunks. Set aside.
In small bowl, dissolve remaining cornstarch in remaining soy sauce; stir in stock, vinegar, ketchup, sugar and salt until sugar is dissolved. Set aside.
In microwaveable bowl, cover and microwave bean sprouts and 1 tbsp (15 ml) water on high for 3 minutes; drain and transfer to serving plate.
In wok or skillet, heat oil over high heat; stir-fry chicken and almonds, in 2 batches, until lightly browned, about 2 minutes per batch. Remove with slotted spoon; set aside.
Add garlic, green onions, carrots and red pepper to pan; stir-fry just until pepper and carrots are tender, about 3 minutes. Add chicken mixture; stir-fry for 30 seconds. Add stock mixture and bring to boil; cook until thickened and juices run clear when chicken is pierced, about 2 minutes. Stir in sesame oil. Pour over bean sprouts.
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