(My sincerest apologies to the chicken above. She's actually a laying hen and won't meet her demise.)
Rice hint: the proportion is typically 1 to 2. 1 part rice to two parts water. Bring to a boil, place a lid on the conglomeration, then let it sit on the lowest setting for 20 minutes.
Sweet and Sour Chicken (aka Happy, Angry Chicken)
1 Tbs. Cornstarch
¼ cup sugar
2 Tbs. Soy sauce
3 Tbs. Ketchup
¼ cup red wine vinegar
½ cup chicken broth
Combine above ingredients in a lidded jar and shake until combined. Set aside.
1 red onion, chopped finely
2 cloves garlic, pressed
1 tsp. Sesame oil
2 Tsp. Canola oil
4 boneless, skinless chicken breast halves, cut into one inch cubes
1 red bell pepper, cut into strips
¾ cup sugar snap peas
½ cup chopped carrots
In wok, or non stick skillet, sauté onions and garlic on medium high heat in oils until onions are transparent. Add chicken, peppers, peas and carrots and cook until chicken is no longer pink, about 8 minutes. Add sauce to mixture and cook through until sauce thickens, about two minutes. Serve with sticky rice. Serves 4.
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