RCI-ND.005.0158.001
Sweet and Sour Chicken Stir-fry
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep35 min
Cook35 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 2 teaspoons
- boneless1 poundskinless chicken breast halves, cut into ½-inch cubes or strips
- 1 teaspoon
- (15½-ounce) can pineapple chunks in unsweetened juice1 unit
- (1.6-ounce) package no-fat brown gravy mix 1 red bell pepper1 unitcut into 1-inch pieces
- ¼ cup
- 2 tablespoons
- 1 teaspoon
- snow peas2 cupswashed and trimmed
- hot cooked lo mein noodles3 cupsvermicelli noodles or rice
Method
1
Heat sesame oil in a large wok or skillet over medium-high heat until shimmering. Add the diced chicken breast and cook for 4-5 minutes, stirring frequently, until the chicken is no longer pink on the outside.
2
Add minced garlic and grated fresh gingerroot to the chicken and stir constantly for about 30 seconds until fragrant.
1 minutes
3
Drain the pineapple chunks, reserving the juice. Set the pineapple chunks aside and measure out the reserved juice.
4
In a small bowl, whisk together the brown gravy mix, reserved pineapple juice, brown sugar, soy sauce, and 2 tablespoons of water until smooth. Set aside.
5
Add the red bell pepper pieces to the wok and stir-fry for 2-3 minutes until slightly softened but still crisp.
3 minutes
6
Pour the sauce mixture into the wok and stir constantly for 1-2 minutes until the sauce thickens slightly.
2 minutes
7
Add the snow peas and pineapple chunks to the wok, stirring gently to combine with the chicken and sauce. Cook for 2 minutes until the snow peas are tender-crisp.
2 minutes
8
Divide the hot lo mein noodles among 4 serving bowls or plates. Ladle the sweet and sour chicken mixture over the noodles and serve immediately.