Sweet and Sour Peanut Chicken Stirfry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a combination of a few different recipes I've been using for a few years. This is a super easy and fast recipe that looks and tastes great! Ingredients:
1 tablespoon water |
2 teaspoons cornstarch |
2 tablespoons soy sauce |
1 tablespoon peanut butter |
1 teaspoon molasses |
1 tablespoon white vinegar |
1 tablespoon sesame oil |
1 dash hot sauce (depending on how you like it, i use about 10 drops) |
1/8 teaspoon black pepper |
1/8 teaspoon garlic powder |
3/4 cup orange juice |
1 tablespoon packed brown sugar |
1 lb boneless skinless chicken breast, cut into bite size pieces |
2 1/2 cups mixed vegetables (i just use the frozen stir fry veggies but things like sliced carrots, water chestnuts, snow peas, g) |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
2 -3 cups cooked white rice (or use any kind or amount of rice you would normally use for 4 people) |
Directions:
1. Combine cornstarch and water in a glass, mix well, set aside.
2. Combine all remaining sauce ingredients in a bowl, mix well, set aside.
3. Heat a wok or large frying pan (I actually use a stand-alone electric frying pan) to medium-hot. Season chicken pieces with salt and pepper.
4. Add cooking oil to pan and stir-fry chicken for about 5 minutes or until browned.
5. Add vegetables to pan and continue cooking for about 2-3 minutes (until slightly soft and if frozen heated through).
6. Add sauce mixture (not corn starch) to chicken and vegetables and bring to a boil. Reduce to medium heat and let simmer for about 5 minutes until chicken is cooked through (the inside of the biggest piece should be at least 160C if you're using a meat thermometer).
7. Stir in cornstarch mixture and bring to a boil for about one minute (until thickened).
8. Serve over rice.
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