Ingredients
- • SKILLET SWEET AND SOUR CHICKEN
- • 2 whole chicken breasts, skinned and boned
- • 2 tablespoons vegetable oil
- • 1 1/2 cups thin onion rings
- • 1 cup thinly sliced carrots
- • 1 cup thinly sliced celery
- • ONE (8 1/2-ounce) can pineapple tidbits, drained
- • ONE (8-ounce) package frozen snow peas, thawed or use fresh
- • SAUCE:
- • 2 tablespoons cornstarch
- • 2 tablespoons sugar
- • 1/2 teaspoon ginger
- • 2 tablespoons soy sauce
- • 2 tablespoons vinegar
- • ONE (10 1/2-ounce) can chicken broth
Instructions
- 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.
