Sweet-And-Sour Chicken
| Yield: | 4 Servings |
| Categories: | Oriental, Poultry |
| 3/4 | lb | Chicken breast skinless, boneless |
| 1 | tb | Rice wine or dry sherry |
| 1 | tb | Light soy sauce |
| 1/2 | ts | Salt |
| 1 | sm | Green bell pepper |
| 1 | sm | Red bell pepper |
| 1 | Carrot | |
| 2 | Scallions | |
| 1 | Egg; beaten | |
| 2 | tb | Cornstarch |
| 2 | c | Oil, preferably peanut |
| 3 | oz | Canned lychees; drained -OR- |
| 1 | -fresh orange in segments | |
| SAUCE | ||
| 2/3 | c | Chicken stock |
| 1 | tb | Light soy sauce |
| 1/2 | ts | Salt |
| 1 1/2 | tb | Chinese white rice vinegar =OR=- Cider vinegar |
| 1 | tb | Sugar |
| 1 | tb | Tomato paste |
| 1 | ts | Cornstarch |
| 1 | ts | Water |
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