Category : International Cuisine
Author : Olga Drozd
Hits : 2987
Date : 01/08/2003
SKILLET SWEET AND SOUR CHICKEN2 whole chicken breasts, skinned and boned2 tablespoons vegetable oil1 1/2 cups thin onion rings1 cup thinly sliced carrots1 cup thinly sliced celeryONE (8 1/2-ounce) can pineapple tidbits, drainedONE (8-ounce) package frozen snow peas, thawed or use freshSAUCE:2 tablespoons cornstarch2 tablespoons sugar1/2 teaspoon ginger2 tablespoons soy sauce2 tablespoons vinegarONE (10 1/2-ounce) can chicken broth
Wash chicken breasts well under cold running water; pat dry with paper towels. Cut chicken into julienne strips, slicing across the grain of meat. Set aside.Heat oil in electric skillet at medium heat; add chicken strips and onion rings and saute until lightly browned, about 5 to 8 minutes.Add carrots, celery, drained pineapple tidbits and snow peas; stir to combine well. Saute for 3 to 4 minutes, stirring constantly.To make sauce, blend cornstarch, sugar, ginger, soy sauce, vinegar and chicken broth in small bowl. Stir until smooth. Pour over mixture in skillet; bring to boiling point, stirring constantly until mixture thickens. Serve with rice or noodles. Serves 4.
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