Sunday, January 08, 2006

Sweet & Sour Chicken Stir-Fry

This is easy and so good. You could also use left over chicken. I never have, but I'm sure it would work fine. A great way to use up left overs!

Sweet & Sour Stir-Fry
A recipe from Woman’s Day, 6 April 1993

Prep: 15 minutes Cook: 8 minutes Serves: 4

2 tablespoons cornstarch
12 oz boned and skinned chicken thighs, cut in 1 -inch chuncks
2 tablespoons vegetable oil
1 large red bell pepper, seeded and cut in 1-inch pieces (2 cups)
8 oz fresh sugar-snap peas, trimmed (2 cups), or 1 box (9 oz) frozen sugar-snap peas
1 can (8 oz) sliced water chetnuts, drained
3/4 cup Sweet & Sour Sauce (recipe also in blog or bottled sweet-and-sour stir-fry sauce)
For garnish: sliced scallions (green onions)

1. Put cornstarch in a plastic food bag. Add chicken and toss to coat.
2. Heat oil in a large, preferably non-stick, skillet over medium-high heat until hot but not smoking. Add chicken and stir-fry 3 to 4 minutes until golden brown an all sides. Remove to a bowl with a slotted spoon.
3. Add bell pepper, snap peas, and water chestnuts to drippings in skillet. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
4. Pour in stir-fry sauce and return chicken to skillet. Stir to coat chicken and vegetables. Garnish with scallions.

For a change of pace:
•Leave out the water chestnuts and add almonds, peanuts or cashews.
•Add drained, canned pineapple chunks.
•Add 1/2 teaspoon crushed red pepper.

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