Sweet and sour chicken has been my favorite chinese dish for as long as I can remember. When I came across this stir-fry version from Our Best Bites, I knew I had to try it. The only problem was that I am anti-oranges, I seriously hate those things after an allergic reaction I got when I was younger. Also since we have a pescatarian in the family it made it a bit harder to make.
- ⅔ cup water
- Juice and grated rim from one small lime (about 2 tbs juice)
- 2 tbs rice vinegar
- 2 tbs brown sugar
- 3 tbs soy sauce
- 5 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 2 boneless chicken breasts
- 2 tbs corn starch
- vegetables of your choice (broccoli, carrots, red onions, bell peppers), sliced
- Add all the sauce ingredients in a pot. Bring to a boil over medium heat and cook for 5 minutes.
- Cut the chicken into 2 cm chunks. Season with salt, pepper and cornstarch, rubbing it into the chicken. Cook the chicken in a pan
- Add the vegetable (add more than you think you will need)
- Add the sauce, a couple of tsp at a time, letting it bubble up after each addition
- Serve with hot rice.
Optional: Make sweet and sour sauce on the side.
Partial veggie version: remove chicken after cooking. Add veggies in a clean pan. When done, remove one portion. Then add the chicken and serve.