Chicken breasts with young peas and sweet and sour sauce

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 4

The sweet and sour chicken you order at a restaurant is likely too fatty and salty, but this homemade version from Food Network Magazine, while lean, is incredibly filling. A smart approach and select ingredients like boneless, skinless chicken breasts and brown rice make this complete meal in one easy, yet zesty sauce of orange juice, soy sauce, and vinegar ensures the timeless flavor is undiluted.

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.

Ingredients for the recipe:

340 g of boneless, skinless chicken breast halves, cut into 2.5 cm strips
0.5 l mixed small sweet peppers, cut into quarters, or 2 mixed bell peppers, cut into 2.5 cm strips
6 green onions (cut the white parts into 4cm pieces, cut the green parts into 2.5cm pieces and cut vertically into thin strips)
225 g green peas (trim ends)
2 tablespoons of honey
1 tsp garlic sauce with ground chili
2 tbsp. l. rice wine vinegar
1 tbsp low-salt soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 tsp cornstarch
4 teaspoons peanut butter
Salt and ground black pepper
Serving option: with boiled brown rice
Chopped peanuts for topping (optional)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a small bowl, combine honey, chili garlic sauce, vinegar, soy sauce, orange juice, and cornstarch.

Meanwhile, brush the chicken with 2 teaspoons of peanut oil and heat a large nonstick skillet over medium-high heat. Season the chicken 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. Set the skillet aside.
Heat the remaining 2 teaspoons of peanut oil in a skillet, add the peppers, white parts of the onion, and snow peas. Cook, stirring occasionally, until the vegetables are soft and crisp, about 3 minutes. Stir in the reserved chicken, stir the sauce again, and add it to the skillet.

Simmer, stirring occasionally, until the sauce thickens and the chicken is tender, 1 to 2 minutes. Serve with rice and garnish with green onions and peanuts (optional).

Categories:

recipe / Dinner / Main courses / Bird / Food Network - recipes / Thai cuisine

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