Best Ever Chinese Chicken

Name: Best Ever Chinese Chicken
Yield: 6
Cuisine: Asian
Ingredients: chicken breast halves, boneless, skinless; cornstarch; soy sauce, tamari; peanut oil; green bell peppers; mushrooms; snow pea pods; cashew nuts; ginger; cayenne pepper; soy sauce, tamari; white wine; apple cider vinegar; brown sugar; cornstarch; vegetable oil

Submitted by johnyp

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

YIELD

6 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

HALVES CHICKEN BREAST HALVES, BONELESS, SKINLESS
cut in pieces *

1 ½

TABLESPOONS CORNSTARCH

TABLESPOON SOY SAUCE, TAMARI

TABLESPOONS PEANUT OIL

MEDIUM GREEN BELL PEPPERS
thinly sliced

MEDIUM MUSHROOMS
sliced

POUND SNOW PEA PODS
cut in half

CUP CASHEW NUTS
or peanuts *

TEASPOON GINGER
ground

TEASPOON CAYENNE PEPPER

sauce

TABLESPOONS SOY SAUCE, TAMARI

TABLESPOONS WHITE WINE
or apple juice

1 ½

TABLESPOONS APPLE CIDER VINEGAR

TABLESPOONS BROWN SUGAR

TABLESPOON CORNSTARCH

TABLESPOON VEGETABLE OIL

Directions

In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.

Clean, cut and prepare all ingredients ahead of time, including sauce mixture (recipe follows).

In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2 to 3 minutes. Remove chicken from pan and set aside on a plate.

Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.

Return chicken to pan with vegetables, add sauce and stir, and cook for another 1 minute until heated through. Serve over white rice.