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?

Prep Time 15

Cook Time 15

Total Time 30

Servings people

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
Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, about 2–3 minutes.
3 cloves garlic, 1 tbsp ginger, 1 tbsp scallions
Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer.
2 tbsp rice vinegar, 1 tbsp chili sauce, 2 tbsp brown sugar
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.