Cantonese sweet and sour chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken breast skinned and boned | |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Kikkoman Soy Sauce |
| 1 | teaspoon | Minced fresh ginger root |
| 1 | can | Mandarin orange segments (11 oz.) |
| ⅔ | cup | Kikkoman Sweet & Sour Sauce |
| 2 | tablespoons | Vegetable oil; divided |
| ½ | pounds | Fresh snow peas; trimmed |
| 5 | Green onions & tops thinly sliced | |
| ½ | cup | Unsalted roasted cashews |
Directions
Cut chicken into 1-inch pieces. Combine next 3 ingredients and chicken; let stand 15 minutes. Meanwhile, reserving ¼ cup syrup, drain mandarin oranges. Blend reserved syrup with sweet & sour sauce; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan.
Add snow-peas; stir-fry 1 minute. Add green onions; stir-fry 30 seconds longer. Add chicken, cashews and sweet & sour sauce mixture; cook, stirring, until all ingredients are coated in sauce. Gently stir in mandarin oranges; heat through. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias File