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  Recipe Home » Poultry » EASY SWEET AND SOUR CHICKEN
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  EASY SWEET AND SOUR CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 191
Ingredients:
1 lb. chicken breast, boneless
1 tsp. ginger, chopped
1 egg white
1/2 tsp. salt
2 tsp. cornstarch
1/2 C. vegetable oil
1 green (bell) pepper
6 carrots
12 oz. pineapple chunks, canned, drained (reserve about 1/2 C. of the juice)
Sauce:
2 tsp. sherry
2 tsp. light soy sauce
1 Tbls. vinegar
1 tsp. sugar
1 Tbls. cornstarch
1 tsp. salt
Instructions:
Cut up the chicken into bite-sized chunks. Combine ginger, egg white, for about 1/2 tsp. each salt and cornstarch, and about 1 tsp. oil. Add the chicken chunks and stir until the chicken is well-coated. Wash green pepper. Discard seeds and stem. Cut into 1x1/4-inch strips. Peel carrots. If they are thick, cut in half lengthwise. Cut diagonally into pieces about 1-inch long. Cook the carrots in boiling water for 3-5 minutes, depending how crunchy you like your carrots. Drain pineapple chunks, saving about 1/2 C. of the juice. Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, about 1 Tbls. cornstarch, and about 1 tsp. salt. Stir well and set aside. Heat about 3 Tbls. of oil very hot in a wok or deep cast iron pan. Peanut oil is best since it has a high smoking point. Stir-fry the chicken by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously until golden brown. Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up. Heat about 1 Tbls. oil in an empty wok. Stir fry the parboiled carrots and the green pepper for 30 seconds. Add the chicken and the pineapple chunks to the vegetables in the wok. Stir for 1 minute or until well mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened. Serve with rice.
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