Photo: Sweet and Sour Chicken Recipe
Notes
Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry. Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced.
Ingredients
- 2 tablespoons honey
- 1 teaspoon chili-garlic sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon finely grated fresh ginger
- 1/4 cup fresh orange juice
- 2 teaspoons cornstarch
- 4 teaspoons peanut oil
- 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
- 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
- 8 ounces snow peas, trimmed
- Serving suggestion, cooked brown rice
- Chopped peanuts for sprinkling, optional
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 the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, 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. Serve over rice and sprinkle with the scallion greens and peanuts, if using.
Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg
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By canny1975_11689607
austin, TX
on May 15, 2012
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This was really easy to make and has great flavor! My only omission was honey cause I didn't have any on hand- used a little brown sugar. Honey would probably be waaay better. Ether way, so so good!
By louise.danae
Seattle, WA
on April 09, 2012
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This was excellent! I followed other recommendations and tossed the chicken with some cornstarch before pan frying it. I also added the ginger to the sauce since it didn't indicate where to add it and threw in a clove of garlic for good measure. It was very tasty and just like chinese take-out : My husband was impressed!
By danlpatric
Chicago, IL
on April 03, 2012
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I doubled the sauce and found it just a bit too much but if I hadn't it would have been not enough. Remember when you are making a dish like this, the vegetables should be served still crisp. It wouldn't kill it to add pineapple chunks or tomato wedges. Dust the chicken chunks in corn starch before cooking to give the sauce something to hold on to.
Read all 37 reviews