1 C onion strips (about 1/2 inch wide and 1 inch long)
1 C Green Bell Pepper strips (about 1/2 inch wide and 1 inch long)
2 T freshly minced garli
1/4 C bottled sweet and sour stir-fry sauce
Instructions
In a large bowl, combine the cornstarch, garlic powder, salt, and
pepper and mix well. Add the chicken and toss until the chicken
pieces are thoroughly coated.
Place a large nonstick skillet or nonstick wok over high heat. When
hot, add 1 t sesame oil, onion, pepper, and garlic. Cook, stirring,
until the garlic softens and the vegetables are crisp-tender, 2-4
minutes. Be careful not to overcook or the garlic may burn.
Transfer the vegetables to a large bowl and cover to keep warm.
Return the pan to high heat and add another teaspoon sesame oil
and half the chicken in a single layer. Cook until the pieces are
lightly browned on the bottom. Flip the pieces and continue
cooking until chicken is no longer pink and juices run clear, 4-6
minutes. Add the cooked chicken to the bowl with the vegetables.
Return the pan to high heat add the remaining oil, and cook the
remaining chicken.
Return the vegetables and chicken to the pan to reheat if necessary.
Transfer to a medium serving bowl, add the sauce, and mix until
well combined. Divide the stir-fry among 4 bowls and serve.
Originally Submitted
7/27/2013
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