Cantonese sweet & sour chicken

Yield: 4 servings

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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