"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sweet and Sour Chicken Recipe

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This recipe for Sweet and Sour Chicken, by , is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Pfarr
Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsps Peanut oil, divided
1 lb. chicken breast, sliced thinly
1 c. sliced celery
1 c. Chinese cabbage, chopped
1 med. onion, diced
1-2 carrots, shredded
1 red, yellow or green pepper, diced
1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger 1 clove garlic, minced

Sauce:

1/3 c. rice wine vinegar
1/2 c. brown sugar
Salt, pepper to taste
1/4 tsp. dried ginger
1/2 c. ketchup
Pinch of garlic powder
1 c. chicken stock
2 tbsp. cornstarch

Directions:
Directions:
Have all ingredients chopped and ready to go. In a deep skillet or wok, heat 2 tbsps. oil over high heat. Add all vegetables. Stir-fry quickly until onion is cooked and translucent. Remove to bowl. Add 2 tbsps. oil to wok; heat. Add chicken and stir fry until no longer pink on outside (5-7 minutes). Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly. To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened. Serve over hot cooked white rice.

 

 

 

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