Cantonese Sweet & Sour Chicken
chicken, chinese
2 boneless, skinless chicken breast h; alves
1 tablespoon cornstarch
1 tablespoon kikkoman soy sauce
1 teaspoon minced fresh ginger
1 can mandarin orange segments (11 ounces; )
2/3 cup kikkoman sweet & sour sauce
2 tablespoon vegetable oil, divided
1/2 lb fresh snow peas, trimmed
1 bunch green onions with tops cut diagonal; ly into
1 thin slices
1 to 1 1/2 cups blue diamond toasted; no-salt almonds or whole
1 natural almonds
Cut the chicken into 1-inch pieces. Combine the cornstarch, soy sauce and ginger; stir in the chicken. Let stand for 15 minutes. Meanwhile, drain the mandarin oranges, reserving 1/4 cup of the syrup. Blend the sweet and sour sauce with the reserved syrup.
Heat 1 tablespoon of the oil in a hot wok or large skillet over medium-high heat. Add the chicken and stir-fry for 2 minutes; remove. Heat the remaining oil in the same wok. Add the snow peas and stir fry for 1 minute. Add the green onions and stir-fry for 30 seconds. Add the chicken, almonds and the sweet and sour sauce mixture; cook, stirring, until all of the ingredients are coated with the sauce. Gently stir in the Mandarin orange segments and heat through.
Kikkoman and Blue Diamond advertisement.
[Country Home; February, 1992]
Posted by Fred Peters.
Yield: 4 servings