Sweet & Sour Chicken

Sweet & Sour Chicken

You’ll Need:

2 tbsp. honey
1 tsp. chili-garlic sauce
2 tbsp. rice wine vinegar
1 tbsp. soy sauce
1 tsp. ginger
1/4 c. orange juice
2 tsp. cornstarch
4 tsp. peanut oil
12 oz. boneless, skinless chicken breasts, cubed
2 mixed bell peppers, cut into 1” strips
6 scallions, sliced
8 oz. snow peas
chopped peanuts

How To:

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice, and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer to partially cooked chicken to a plate. Reserve the pan.

Heat the remaining 2 tablespoons oil in the pan; add the peppers, scallions, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Sprinkle with peanuts and serve.

Makes: 4 servings

Prep Time: 20 minutes
Chill Time: n/a
Cook Time: 10 minutes
Calories: 371

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