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Recipes

Sweet 'n' Sour Chicken

5/2/2023

 
by Sarah
from Virtuous Daughters, February 2009~Volume 8, Number 11

  • 2 T. cornstarch, divided
  • 1 T. chicken broth
  • 1 lb. Boneless chicken thighs cut into  1–inch cubes
  • 1/3 c. sugar
  • 1/3 c. water
  • 1/4 c. cider vinegar
  • 3 T. soy sauce
  • 3 T. ketchup
  • 1 T. canola oil
  • 1/3 c. roasted cashews
  • 1/4 c. chopped green onions
  • 2 garlic cloves, minced
  • 2 tsp. Minced fresh gingerroot
  • 1/2 lb. (3 c.) fresh snow peas
  • 8 oz. can pineapple chunks, drained
  • Hot cooked rice, optional
 
In a large bowl, stir 1 T. cornstarch and chicken broth until smooth; add chicken and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce, and ketchup until smooth; set aside. In a large skillet or wok, stir-fry chicken in hot canola oil for 10 minutes or until done. Add the cashews, onions, garlic, and ginger; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve over rice if desired. Yields 4 servings.
 
 

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