1 teaspoon garlic powder
1/4 teaspoon salt
ground black pepper to taste
1 pound trimmed boneless, skinless chicken breasts, cut into bite sized cubes
1 tablespoon toasted sesame oil
1 cup 1/2" wide strips onion (about 1" long)
1 cup 1/2" wide strips green bell pepper (about 1" long)
2 tablespoons garlic, minced (I used 4 cloves-run on a microplane)
1/4 cup bottled sweet and sour stir-fry sauce (I used La Choy)
In a large bowl, combine the cornstarch, garlic powder, salt and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated.
Place a large nonstick skillet over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp tender. I actually cooked them until they were slightly translucent, adding 1/4 water to help soften them. Transfer the veggies to a large bowl and cover to keep warm.
Return the pan to high heat and add another teaspoon sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom.
Flip the pieces, lower heat to medium, and continue cooking until the chicken is no longer pink and the juices run clear, 4 to 6 minutes. Add the cooked chicken to the bowl with the vegetables.
Return the pan to high heat, add the remaining sesame oil and cook the remaining chicken.
Return the vegetables and chicken to the pan to reheat. Add sweet and sour sauce. Mix well, add 1/2 cup water and allow to cook down a little to create a great sauce.
Remove from pan and serve over Peppered Baked Brown Rice.
Recipe printed from http://TheSlowRoastedItalian.com/
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