PORTIONS: 2
INGREDIENTS TO MARINATE CHICKEN BREAST
1 lb. chicken breast cut into thin strips
1 tbsp. soy sauce
1 tbsp. water
1 tbsp. cornstarch
Mix the water with cornstarch, soy sauce and add to the chicken
SWEET AND SOUR SAUCE
1/3 cup brown rice wine vinegar
1 cup chicken broth
1½ tbsp. cornstarch
1/3 cup brown sugar
½ cup ketchup
1 tsp. hot pepper seeds
Mix well all these 6 ingredients
VEGETABLES
3 tbsp. peanut oil or vegetable oil
2 minced garlic cloves
1 tsp. minced ginger
1 diced onion
1¼ cup celery thinly sliced
2 cups carrots cut in Julianne
½ diced green pepper
½ diced red pepper
1 cup diced nappa cabbage
Heat the oil in a wok or frying pan and sauté ginger with the onions for 1 minute. Add the vegetables and cook for 2 minutes. Vegetables should be cooked al dente. Set aside.
METHOD
Heat a Wok or frying pan with 2 tbsp. peanut oil or vegetable oil. Brown the chicken in the pan.
Add the sauce and mix well. Cook at moderate flame for about 3 minutes.
Incorporate the vegetables into the chicken and serve immediately.
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