RCI-MT.004.0687.001
Quick Sweet and Sour Chicken
Makes 2 servings
Prep10 min
Cook45 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- x 10- to 12-ounce package frozen breaded chicken chunks½ unit
- x 8¾-ounce can apricot halves in syrup1 unitdrained
- x 8-ounce package frozen sugar snap peas1 unit
- bottled sweet and sour sauce2 tablespoons
- 1 teaspoon
- 1 cup
Method
1
Preheat oven to 400°F (200°C) and arrange the frozen breaded chicken chunks on a baking sheet in a single layer.
5 minutes
2
Bake the chicken chunks for 15 minutes until golden and cooked through, shaking the pan halfway through cooking.
15 minutes
3
While the chicken bakes, thaw the frozen sugar snap peas by placing them in a colander and rinsing under warm water for 2-3 minutes, then drain thoroughly.
3 minutes
4
Combine the reserved apricot syrup, bottled sweet and sour sauce, and soy sauce in a small bowl and whisk together until smooth.
5
Heat 1 tablespoon of neutral oil in a wok or large skillet over high heat until shimmering.
1 minutes
6
Add the thawed sugar snap peas to the hot oil and stir-fry for 2-3 minutes until they begin to soften and develop light browning.
3 minutes
7
Pour the sweet and sour sauce mixture into the wok and stir gently to combine with the peas.
1 minutes
8
Add the drained apricot halves and cooked chicken chunks to the wok and toss gently to coat evenly with the sauce.
2 minutes
9
Cook for 1-2 minutes until the sauce thickens slightly and all components are heated through.
2 minutes
10
Divide the hot cooked rice among four bowls or plates and spoon the sweet and sour chicken mixture over the top.