cantonese sweet & sour chicken
| Measure | Ingredient |
|---|---|
| 2 | Boneless, skinless chicken breast halves |
| 1 tablespoon | Cornstarch |
| 1 tablespoon | Kikkoman Soy Sauce |
| 1 teaspoon | Minced fresh ginger |
| 1 can | Mandarin orange segments (11 ounces) |
| ⅔ cup | Kikkoman Sweet & Sour Sauce |
| 2 tablespoons | Vegetable oil, divided |
| ½ pounds | Fresh snow peas, trimmed |
| 1 bunch | Green onions with tops cut diagonally into |
| Thin slices | |
| 1 | To 1 1/2 cups Blue Diamond Toasted No-Salt Almonds or Whole |
| Natural Almonds |
Cut the chicken into 1-inch pieces. Combine the cornstarch, soy sauce and ginger; stir in the chicken. Let stand for 15 minutes.
Meanwhile, drain the mandarin oranges, reserving ¼ cup of the syrup. Blend the sweet and sour sauce with the reserved syrup.
Heat 1 tablespoon of the oil in a hot wok or large skillet over medium-high heat. Add the chicken and stir-fry for 2 minutes; remove. Heat the remaining oil in the same wok. Add the snow peas and stir fry for 1 minute. Add the green onions and stir-fry for 30 seconds. Add the chicken, almonds and the sweet and sour sauce mixture; cook, stirring, until all of the ingredients are coated with the sauce. Gently stir in the Mandarin orange segments and heat through.
Kikkoman and Blue Diamond advertisement.
[Country Home; February, 1992]
Posted by Fred Peters.
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