Sweet and Sour Chicken must be one of the most popular dishes at a Chinese takeaway. Full of colour and flavour, this recipe creates a perfect dish far cheaper than a takeaway. The soft moist chicken with that gorgeous sauce except with out all of the nasty MSG. This dish is cooked frequently at home as both a side dish and as a main. I will admit I cheat and purchase a pre-cut pack of stir fry vegetables when in a rush.
Sweet and Sour Chicken
Everybody loves a good sweet and sour chicken and this fits the bill perfectly. Why chose an expensive takeaway when you can have this?
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Servings: 4 people
Calories: 500kcal
Ingredients
- 1 tbsp peanut oil or vegetable oil
- 18 oz chicken breast boneless/skinless
- 3 cloves garlic minced
- 1 tbsp scallions finely sliced
- 1 tbsp ginger minced
- 2 tbsp rice vinegar
- 1 tbsp chili sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 cup chicken broth low-sodium
- 12 oz vegetable stir-fry packs
- 1 tbsp light soy sauce
- 1/3 cup cashew nuts optional
Instructions
- Heat oil in a large wok or sauté pan on medium heat.1 tbsp peanut oil
- Cut the chicken breasts into thin strips.18 oz chicken breast
- 3 cloves garlic, 1 tbsp ginger, 1 tbsp scallions
- In a bowl, mix cornstarch with chicken broth, and add to the pan.1 tbsp cornstarch, 1 cup chicken broth
- Bring to a boil over high heat, stirring constantly.
- Lower temperature to a gentle simmer.
- Add chicken, and stir continually for 6–8 minutes.
- Add vegetables, and mix gently.12 oz vegetable stir-fry packs
- Add the cashew nuts.1/3 cup cashew nuts
- Simmer with lid on to reheat, about 2 minutes.
- Add soy sauce, and mix gently.1 tbsp light soy sauce
- Divide into warmed bowls to serve.
Nutrition
Calories: 500kcal | Carbohydrates: 22g | Protein: 46g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 185mg | Sodium: 1139mg | Potassium: 704mg | Fiber: 2g | Sugar: 12g