Sweet and Sour Chicken

Sweet and Sour Chicken

Ingredients:
  • 12 ounces chicken breast, boneless/skinless, cut into 1 inch cubes
  • 2 cloves garlic, thinly sliced
  • 4 teaspoons soy sauce
  • 1 teaspoon Shaoxing rice wine
  • 3 teaspoons cornstarch
  • 3 ½ teaspoons sugar
  • ½ teaspoon salt
  • ⅛ teaspoon ground white pepper
  • ⅓ cup Chinese Chicken Broth
  • 2 teaspoons black soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 5 teaspoons vegetable oil
  • 1 each green bell pepper, cut into 1-inch cubes
  • 1 each red bell pepper, cut into 1-inch cubes
  • 3 each scallions, cut into 2-inch pieces
Method:
  1. In a medium bowl combine the chicken, garlic, 2 teaspoons of soy sauce, rice wine, 1/2 teaspoon of cornstarch, 1/2 teaspoon sugar, 1/4 teaspoon of salt, and the pepper.
  2. Set aside.
  3. In a small bowl combine the broth, black soy sauce, sesame oil, rice vinegar, ketchup, and the remaining 1 tablespoon sugar, 2 teaspoons soy sauce, 1/2 teaspoon cornstarch, and 1/4 teaspoon salt.
  4. Set the sauce aside.
  5. Heat a 14-inch wok over high heat until a drop of water vaporizes within one or two seconds of contact.
  6. Swirl in 1 tablespoon vegetable oil and carefully add the chicken, spreading it evenly in the wok.
  7. Cook undisturbed one minute, until the chicken begins to brown.
  8. Then using a metal spatula, stir-fry 1 minute or until the chicken is brown on all sides but NOT cooked through.
  9. Transfer to a plate.
  10. Swirl the remaining 2 teaspoons vegetable oil into the wok, add the peppers and scallions, and stir-fry 30 seconds.
  11. Stir the sauce and swirl it into the wok.
  12. Return chicken to the wok and stir-fry 1 to 2 minutes or until the chicken is just cooked through and the sauce is slightly thickened.