Sweet And Sour Chicken

How I love to make stir-fries. But I haven't made them in a long time. I was excited to see a recipe for many different ones in my food network magazine. I've never made home made sweet and sour sauce before. So i really enjoyed the task. Now it looks really complicated. But it's not to hard. I am going to make it again one day but mix up the protein and veggies
Happy Cookin

Foodnetwork Magazine March 2010
Cook Like A Star!

Sweet and Sour Chicken

3/4 pound of chicken breast or thighs, thinly sliced against the gain.
1 egg white
1 tablespoon rice wine
1 tablespoon cornstarch
2 Cloves of garlic minced
2 Tablespoons minced ginger
1 Cup of Carrots
1 Cup of bell peppers
1 Cup of Onions

Sweet and Sour Sauce

3/4 Cup of chicken broth
2 Teaspoons cornstarch
1/4 Cup of Ketchup
2 Teaspoons soy sauce
3 Tablespoons rice vinegar
1/4 Cup of Sugar
1/2 Teaspoon of salt
1 Teaspoon sesame oil.

Whisk the egg white, 1 tablespoon of rice wine, and 1 tablespoon cornstarch together. Toss with the chicken. Let marinate in the refrigerate for 1 hour.

Meanwhile slice up your vegetables. Also in a medium bowl mix together the sauce.

After chicken has marinated, drain the excess marinade. Set your sauce, chicken and veggies near the stove.

Heat 2 tablespoons of oil in wok or skillet. Add the chicken; slowly stir until almost opaque. Transfer to a plate. Add the minced ginger and minced garlic to the skillet. Cook for about 30 seconds. Add the vegetable, starting with the ones that take the longest to cook; stir-fry until crisp-tender. Add the chicken and the sauce and stir until the sauce is thick and the vegetables and protein are cooked through.