Sweet-and-sour chicken

 This is a very popular Chinese dish and cooking goes a much healthier way in this recipe.

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients:

• 2 Cups (aroung 400 gm)  frozen vegetable stir-fry
• 1 Tbsp peanut oil or vegetable oil
• 1 Tbsp ginger, minced
• 1 Tbsp garlic, minced (about 2–3 cloves)
• 1 Tbsp fresh scallions (green onions),minced
• 2 Tbsp rice vinegar
• 1 Tbsp Asian hot chili sauce
• 2 Tbsp brown sugar
• 1 Tbsp cornstarch
• 1 Cup low-sodium chicken broth(Thin soup of concentrated meat or fish stock)
• 400 gm boneless, skinless chicken breast, cut into thin strips
• 1 Tbsp soy sauce

DIRECTION:

1. Put the frozen vegetable in a bowl of hot water for about 10 minutes. Set aside.
2. Heat oil in a large wok or sauté pan on medium heat.
3. Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, about 2–3 minutes.
4. Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer.
5. In a bowl, mix corn starch with chicken broth, and add to the pan.
6. Bring to a boil over high heat, stirring constantly. Lower temperature to a gentle simmer.
7. Add chicken, and stir continually for 6–8 minutes.
8. Add vegetables, and mix gently. Simmer with lid on to reheat, about 2 minutes.
9. Add soy sauce, and mix gently.
10. 8 Divide into four even portions, and serve.

It goes out great with steamed or stir fried rice.

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