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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.

Sarah Pfarr
Added: Wednesday, April 1, 2009


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


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

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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