3-4 boneless chicken breasts, cut into bite-sized pieces
cornstarch, to coat the chicken
1/2 cup of vegetable oil
2 eggs, beaten
salt and pepper, as desired
Rinse and trim the chicken, then cut into pieces. Season with salt and pepper, as desired. Shake chicken into large Ziploc bag of cornstarch to coat and then dip pieces into the beaten eggs.
Heat wok or large skillet with oil. We use wok oil which is flavored with garlic, ginger, onion and cilantro, adding a lot of flavor to the meal. You may use vegetable oil if that is what you prefer. Fry the chicken in the wok until browned.
NOTE- I cooked my chicken in batches to make sure it cooked through, then I returned all the chicken back into the wok to finish preparing the stir fry.
Once the chicken has finished frying, add your favorite stir-fry vegetables and put the lid on the wok and allow the vegetables (I use frozen) to cook.
Prepare the sweet and sour sauce (see below).
|Making delicious Sweet & Sour Chicken Stir-fry!|
3/4 cup of Splenda Blend or sugar
2 T. minced garlic or 1 t. garlic salt
2 T. soy sauce
4 T. ketchup
1/2 c. white vinegar
Whisk ingredients together and cook in small saucepan until it comes to a boil. Turn heat to medium-low, allow to boil; then turn the heat down and allow it to simmer until you finish the chicken and vegetables.
Drizzle sauce over the stir-fry and noodles when sauce has thickened.
Serve over prepared rice or oriental noodles.
Sprinkle Chow Mein noodles on top to add a little crunch, if desired.
In Case You Didn't Know - Big T. is for a tablespoon and little t. is for a teaspoon...for all the new cooks out there! :)
Adapted from MadeItAteItLovedIt