Chinese Sweet and Sour Chicken Recipe

Sweet and Sour Chicken


4 tbsps Peanut oil, divided

1 lb. chicken breast, sliced thinly

1 c. sliced celery

1 c. Chinese cabbage, chopped

1 med. onion, diced

1-2 carrots, shredded

1 red, yellow or green pepper, diced

1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger

1 clove garlic, minced


1/3 c. rice wine vinegar

1/2 c. brown sugar

Salt, pepper to taste

1/4 tsp. dried ginger

1/2 c. ketchup

Pinch of garlic powder

1 c. chicken stock

2 tbsp. cornstarch


Have all ingredients chopped and ready to go.

In a deep skillet or wok, heat 2 tbsps. oil over high heat.

Add all vegetables. Stir-fry quickly until onion is cooked and translucent. Remove to bowl.

Add 2 tbsps. oil to wok; heat. Add chicken and stir fry until no longer pink on outside (5-7 minutes).

Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly.

To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened.

Serve over hot cooked white rice.

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