Sweet and Sour Spring Chicken Stir-Fry
Prep Time
Serves
Cooking Mode
1 canola oil, divided
2 boneless, skinless chicken breasts, thinly sliced
¼ each salt and pepper
1 snow peas, thinly sliced
1 asparagus, thinly sliced
½ small red onion, thinly sliced
½ each red and yellow pepper, thinly sliced
1 garlic, minced
¼ Sweet and Sour Dipping Sauce
2 water
1 canola oil, divided
2 boneless, skinless chicken breasts, thinly sliced
¼ each salt and pepper
1 snow peas, thinly sliced
1 asparagus, thinly sliced
½ small red onion, thinly sliced
½ each red and yellow pepper, thinly sliced
1 garlic, minced
¼ Sweet and Sour Dipping Sauce
2 water
Directions
1Heat half the oil (1/2 tbsp) in a stir fry pan over medium high heat. Season the chicken lightly and stir-fry, tossing often until golden brown and almost cooked through, about 4-5 minutes. Transfer the chicken to a plate and set aside.
2Heat the remaining oil in the same pan and return it to the heat. Add the vegetables and garlic, stir fry tossing often until they are tender crisp, about 1-2 minutes. Season lightly with salt and pepper.
3Return the chicken and any accumulated juices to the pan. Stir in the sweet and sour sauce along with the water. Simmer until the chicken has cooked through and the sauce has reduced slightly 2-3 minutes.
4Serve with steamed rice, couscous or other grains.
Disclaimer
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Personal Note
Personal Note