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LOCATION: Recipes >> Asian >> Stirfry Chicken 07

Print this Recipe    Stirfry Chicken 07

Sweet and Sour Stir-Fry Chicken

2 Tablespoons cornstarch
12 ounces boned and skinned chicken breast, cut in 1 1/2" cubes
2 tablespoons vegetable oil
1 large red bell pepper, seeded and chopped
8 ounces fresh sugar snap peas, trimmed OR
9 ounces frozen sugar snap peas
1 can (8 oz) sliced water chestnuts, drained
3/4 cup sweet and sour stir-fry sauce
scallion, sliced for garnish

Put cornstarch in a plastic food bag. Add chicken and toss to coat.
Heat oil in a large, preferably nonstick, skillet over med-high
heat until hot but not smoking. Add chicken and stir-fry 3-4 min.
until golden brown on all sides. Remove to a bowl with slotted
spoon.

Add bell-pepper, snap peas and water chestnuts to drippings in
skillet. Stir-fry 2-3 min. or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet. Stir to coat
chicken and vegetables. Garnish with scallions.

Variations: Omit water chestnuts and add almonds, peanuts or cashews.

Add drained pineapple chunks.

Add 1/2 tsp. crushed red pepper.

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