Stewed chicken with vegetables in sweet and sour sauce
Votes: 1
Time: 30 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
This sweet and sour chicken from Food Network magazine is cooked with fresh vegetables in a mixture of soy sauce and chili garlic sauce. Quickly stir-frying over high heat gives the chicken a crispy crust and delicious flavor, even without deep-frying. Fresh orange juice in the sauce and plenty of vegetables provide a balanced nutritional profile for this healthy dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of boneless, skinless chicken breast halves, cut into 2.5 cm pieces
- 2 tablespoons of honey
- 1 teaspoon chili sauce with garlic
- 2 tbsp. l. rice wine vinegar
- 1 tbsp low-salt soy sauce
- 1/4 cup fresh orange juice
- 2 tsp cornstarch
- 4 teaspoons peanut butter
- Salt and ground black pepper
- 225 g prepared green peas
- 0.5 l small sweet peppers of different colors, cut into quarters, or 2 bell peppers of different colors, cut into 2.5 cm wide strips
- 6 green onions, white parts cut into 3.5cm pieces, green parts cut into 2.5cm pieces and cut vertically into thin strips
- Boiled brown rice as a side dish option
- Chopped peanuts for topping (optional)
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Cooking the dish according to the recipe:
- Combine the chicken with 2 teaspoons of peanut oil and heat a large nonstick skillet over medium-high heat. Season the chicken breasts with salt and pepper to taste and cook, turning occasionally with a wooden spoon, for 2 minutes. Transfer the partially cooked chicken to a plate. Leave the skillet in the pan.
- Heat the remaining 2 teaspoons of oil in a skillet. Add the bell pepper, white parts of the onion, and snap peas. Cook, stirring occasionally, until the vegetables are tender and crisp, about 3 minutes.
- In a small bowl, combine honey, chili-garlic sauce, rice vinegar, soy sauce, orange juice, and cornstarch. Whisk and add to the pan.
- Add the fried chicken to the pan. Simmer, stirring occasionally, until the sauce thickens and the chicken is tender, 1-2 minutes. Serve with rice, garnished with green onions and nuts (if using).
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