Even though this is a quick meal, you can save even more time by cutting up the chicken and the vegetables beforehand, as well as putting the sauce together. Then on the day of the cooking, you’ll just need to stir-fry everything together.
Serves 4 – Adapted from the Food Network Magazine
- 1 egg white
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
Sweet and Sour Sauce:
- 3/4 cup chicken broth
- 2 teaspoons cornstarch
- 1/4 cup ketchup
- 2 teaspoons soy sauce
- 3 tablespoons rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
- 1 cup rice
- 3 tablespoons peanut or vegetable oil
- 2 chicken breasts
- 1 medium carrot, sliced thin
- 2 bell peppers (red or orange or yellow), sliced into 1/4” strips (I used 1 orange and 1 yellow)
- 1 onion, sliced into thin strips
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 2 scallions, finely sliced
- 2 scallions, sliced diagonally
- 1/4 cup raw unsalted peanuts
Start cooking the rice according to the package directions.
Drain the extra marinade from the chicken and set aside.
In a wok or 12-inch skillet over medium heat, add the oil. When oil starts shimmering, add the chicken, and gently stir until the chicken is just cooked through, about 2-3 minutes. Transfer the chicken to a plate and set aside. Quickly wipe out the pan and put it back on high heat.