Sweet and Sour Chicken Stir-Fry

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Ingredients:

1 tablespoon cornstarch
1 teaspoon garlic powder
1/4 teaspoon salt
Ground black pepper, to taste
1 pound trimmed boneless, skinless chicken breasts, cut into bite-size cubes
1 tablespoon toasted sesame oil
1 cup 1/2″-wide strips onion (about 1″ long)
1 cup 1/2″-wide strips green bell pepper (about 1″ long)
**I cup 1/2″-wide strips red bell pepper (original recipe does not include red peppers but I like colors!!! )
2 tablespoons freshly minced garlic
1/4 cup bottled sweet and sour stir-fry sauce (La choy)

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Directions:

In a large bowl, combine the cornstarch, garlic powder, salt, and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated.

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Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp-tender, 2 to 4 minutes. Be careful not to overcook or the garlic may burn. Transfer the vegetables to a large bowl and cover to keep warm.

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Return the pan to high heat and add another teaspoon sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4 to 6 minutes. Add the cooked chicken to the bowl with the vegetables. Return the pan to high heat, add the remaining oil, and cook the remaining chicken.

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Return the vegetables and chicken to the pan to reheat if necessary. Transfer to a medium serving bowl, add the sauce, and mix until well combined. Divide the stir-fry among 4 serving bowls and serve.

Enjoy!!!! 😍

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