Thai-Style Sweet and Sour Chicken |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In '300 Best Stir-Fry Recipes' by Nancie McDermott Ingredients:
3 tablespoons fish sauce |
2 tablespoons sugar |
1 tablespoon white vinegar or 1 tablespoon cider vinegar |
1/2 teaspoon salt, to taste |
2 tablespoons vegetable oil |
1 tablespoon chopped garlic |
8 ounces boneless skinless chicken breasts, cut into 1-inch chunks (or chicken thighs) |
1 cup small cauliflower floret |
1/2 cup coarsely chopped onion |
2 tablespoons water |
1/2 cup cubed cucumber (1/2 inch cubes) |
1/2 cup halved cherry tomatoes |
Directions:
1. In a bowl, combine fish sauce, sugar, vinegar and salt; stir well and set aside.
2. Heat a wok or a large deep skillet over high heat.
3. Add oil and swirl to coat pan.
4. Add garlic and toss well, until fragrant, about 15 seconds.
5. Add chicken and spread into a single layer.
6. Cook, until edges turn white, about 1 minute; toss well.
7. Add cauliflower florets and onion and toss well.
8. Add water and cook, tossing once or twice, until cauliflower is tender, about 2 minutes.
9. Add fish sauce mixture and toss well.
10. Cook, undisturbed, until chicken is cooked through, about 1 minute more.
11. Add cucumber chunks and cherry tomatoes.
12. Give one more good toss to mix everything well.
13. Transfer to a serving plate; serve hot or warm.
14. May serve over hot cooked rice.
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