Sweet and Sour Chicken

Sweet and Sour Chicken

from Food Network Magazine, March 2010 issue

Main Ingredients

- 3/4 pound skinless boneless chicken breasts/thighs, thinly sliced

- 3 cups of onions, carrots, bell peppers

Directions

1. Whisk 1 egg white, 1 tablespoon Chinese rice wine or dry sherry, and 1 tablespoon cornstartch. Toss with chicken; cover and refrigerate, 1 hour.

2. Mix 3/4 cup chicken broth, 2 teaspoons cornstartch, 1/4 cup ketchup, 2 teaspoons soy sauce, 3 tablespoons rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon sesame oil.

3. Drain the excess marinade from the chicken. Place your sauce, vegetables, and chicken near the stove.

4. Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the chicken; slowly stir until almost opaque.

5. Heat the pan over high heat, 1 to 2 minutes. Add 2 tablespoons oil, then 2 cloves minced garlic, 1 to 2 tablespoons minced ginger, 2 minced scallions, and a pinch each of salt and sugar; stir-fry about 30 seconds. Add the vegetables, starting with the ones htat take the longest to cook; stir-fry until crisp-tender.

6. Add the chicken and sauce and stir until the sauce is thick and the vegetables and chicken are cooked through, about 3 minutes. Think with chicken broth, if needed. Garnish with sliced scallions, sesame seeds, and/or cilantro.

Serve with rice.