Cantonese sweet & sour chicken
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.