Sweet -N- Sour Chinese Chicken


Peanut oil/canola oil
1 pound chicken breast, sliced thinly
1 cup sliced celery
1 cup bok choy (Chinese cabbage), chopped
1 med. onion, diced
2 carrots, shredded
1 red, yellow or green pepper, diced
1/2 teaspoon grated fresh ginger or ΒΌ tsp. dried ginger
1 clove garlic, minced
1/2 cup brown sugar
Salt, pepper to taste
1/4 teaspoon dried ginger
1/2 cup ketchup
Pinch of garlic powder
2 tablespoons cornstarch


Have all ingredients chopped and ready to go. In a deep skillet or wok, heat 2 tablespoons oil over high heat. Add all vegetables and ginger. Chow (stir-fry) quickly until onion is cooked and translucent. Remove to bowl.
Add 2 tablespoons oil to wok; heat. Add chicken and chow until no longer pink on outside (5-7 minutes).
Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly. To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened. Serve over hot cooked white rice.



Tania Lopez's picture

Great recipe! I tweaked it by putting a crispy coating on the chicken. Just marinate the chicken with 1 egg yolk, pinch of salt and about 3 tablespoons of cornstarch in a food storage bag for about 2-6 hours in the fridge. Then dredge the chicken pieces in a mixture of 1/2 cup cornstarch and 1/2 cup AP flour then fry in oil. Then I mixed the sweet and sour sauce and just poured it over the chicken before serving. This was way better than any take out!


2.0 servings


December 8, 2009



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