Sweet and Sour Chinese Almond Chicken
With Mazola® Canola Oil
SERVING SIZE
4 SERVINGS
TOTAL TIME
20 MINUTES
SKILL LEVEL
BEGINNER
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut in 1/2-inch thick strips
- 1 tablespoon Fleischmann’s Corn Starch
- 1/4 cup rice vinegar OR rice wine vinegar
- 1/4 cup sugar
- 1-1/2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1/2 cup water
- 1 tablespoon Fleischmann’s Corn Starch
- 2 tablespoons Mazola Canola Oil
- 1/3 cup sliced OR slivered almonds
- 1 green onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger OR 1/2 teaspoon ground ginger
- 1/8 teaspoon red crushed pepper
- 1 red bell pepper, cut into 1/2-inch chunks
- 1 can (8 ounces) pineapple chunks, drained
- 8 ounces snap peas
- Hot cooked rice
Instructions:
- Toss chicken with 1 tablespoon corn starch in a medium bowl to coat lightly; set aside.
- Combine rice vinegar, sugar, soy sauce, ketchup, water and remaining 1 tablespoon corn starch in a small bowl; set aside.
- Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook, stirring quickly and frequently (stir-fry), for 3 minutes or until no longer pink.
- Add almonds, green onion, garlic, ginger and crushed red pepper; stir-fry 30 seconds.
- Add red pepper, pineapple and snow peas, and stir-fry 3 minutes longer.
- Stir vinegar mixture until blended then pour into wok.
- Stirring constantly, bring to boil and boil 1 minute.
- Serve with rice.
